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1 When taken off the fire add the yolk of the egg, stir and serve.
2 Next add the yolk of the egg and beat well.
3 Cook all together, then add the yolk of one egg.
4 When it begins to sizzle add the yolk of an egg and season with parsley.
5 Separate one egg, beat the white to a stiff froth, add the yolk and beat again.
6 Stir in the milk gradually, and add the yolk of the beaten egg and the melted butter.
7 Place in a small saucepan and bring to the boiling point, and then add the yolk of egg.
8 Slowly add the yolk mixture to the whites of the eggs, which should be beaten to a stiff froth in a big bowl.
9 Take from the fire, add the yolk of an egg beaten smooth with a little cold water, and a tablespoonful of minced parsley.
10 Cut out the centres lengthwise; then chop cooked chicken to a fine mince; add the yolk of a raw egg and mix with cream.
11 Take from the fire, add the yolk of two eggs, beaten smooth with half a cupful of cream; pour over the fish and serve.
12 Make a thick white sauce, and when it has grown a little cold, add the yolk of one egg, and a few drops of lemon-juice.
13 Add the yolks and continue beating until the mixture is very light.
14 Add the yolks and honey, then knead for 5 minutes until very sticky.
15 Add the yolk of the egg, the vanilla, and lastly the boiling milk.
16 Separate the eggs and add the yolks to the dry ingredients.
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