Cover the bottoms of individual dishes with a little butter and a few
fresh bread crumbs; drop into each dish two fresh eggs; stand this
dish in a pan of hot water and cook in the oven until the whites are
"set." Put a tiny bit of butter in the middle of each, and a dusting
of salt and pepper.
EGGS MEXICANA
Put two tablespoonfuls of butter in a saucepan. Add four
tablespoonfuls of finely chopped onion and shake until the onion is
soft, but not brown. Then add four Spanish peppers cut in strips, a
dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this
cook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.
EGGS ON A PLATE
Rub the bottom of a baking dish with butter. Dust it lightly with salt
and pepper. Break in as many fresh eggs as required. Stand the dish in a basin of water and cook in the oven five minutes, or until the
whites are "set." While these are cooking, put two tablespoonfuls of
butter in a pan and shake over the fire until it browns. When the eggs are done, baste them with the browned butter, and send to the table.
EGGS DE LESSEPS
Shir the eggs as directed. Have ready, carefully boiled, two sets of
calves' brains; cut them into slices; put two or three slices between
the eggs, and then pour over browned butter sauce.
EGGS MEYERBEER
To each half dozen eggs allow three lambs' kidneys. Broil the kidneys. Shir the eggs as directed in the first recipe. When done, put half a kidney on each side of the plate and pour over sauce Perigueux.
EGGS A LA REINE
6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into
each one egg, stand these in a pan of boiling water and in the oven
until they are "set." Rub the butter and flour together, add the milk,
stir until boiling, add the salt, pepper, chopped chicken and
mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table. This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg
into it, and then at serving time put another tablespoonful over the
top.
EGGS AU MIROIR
Cover the bottom of a graniteware or silver platter with fresh bread
crumbs, break in as many eggs as are needed for the number of persons to be served. Put bits of butter here and there, stand the platter over a baking pan of hot water in the oven until the eggs are "set," dust them with salt and pepper and send them to the table.
EGGS A LA PAYSANNE
6 eggs
1/2 cupful of cream
2 tablespoonfuls of grated onion
1 clove of garlic
1/2 teaspoonful of salt
1 saltspoonful of pepper
Add the onion and the garlic, mashed, to the cream; pour it in thebottom of a baking dish, break on top the eggs, dust with salt and
pepper, stand the baking dish in a pan of water and cook in the oven
until the eggs are "set." Serve in the dish in which they are cooked.
EGGS A LA TRINIDAD
6 eggs
2 lamb's kidneys
1 cupful of fresh bread crumbs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of stock
1 teaspoonful of kitchen bouquet
1/2 teaspoonful of salt
1 saltspoonful of pepper
Split the kidneys, cut out the tubes; scald them, drain, and cut them
into thin slices. Put the butter into a saucepan, add the kidneys,
toss until the kidneys are cooked, then add the flour, stock, kitchen
bouquet, salt and pepper; stir until boiling. Grease a shallow granite
or silver platter, break into it the eggs, sprinkle over the bread
crumbs and stand them in the oven until the eggs are "set," then pour over the sauce, arrange the kidneys around the edge of the dish and send at once to the table.
EGGS ROSSINI
6 eggs
4 chicken livers
12 nice mushrooms
1/2 cupful of stock
1/2 teaspoonful of salt
1 dash of pepper
Put the stock in a saucepan and boil rapidly until reduced one-half,
add a drop or two of browning. Throw the chicken livers into boiling
water and let them simmer gently for ten minutes; drain. Slice the
mushrooms and put them, with the livers, into the stock; let them
stand until you have cooked the eggs. Put a tablespoonful of butter in the bottom of a shallow platter; when melted break in the eggs, stand them in the oven until "set," garnish with the livers and mushrooms and pour over the sauce.
EGGS BAKED IN TOMATO SAUCE
Make a tomato sauce. Pour one-half in the bottom of a baking dish or
granite platter, break in from four to six fresh eggs, cover with the
other half of the sauce, dust the top with grated cheese, and bake in
a moderate oven until "set," about fifteen or twenty minutes. Serve
for supper in the place of meat.
EGGS A LA MARTIN
Make a half pint of cream sauce. Put half of it in the bottom of a
baking dish or into the bottom of ramekin dishes or individual cups.
Break fresh eggs on top of the cream sauce, dust with a little salt
and pepper, pour over the remaining cream sauce, sprinkle the top with grated cheese, and bake in a moderate oven until the cheese is browned and eggs are "set." Serve in the dish or dishes in which they are cooked.
EGGS A LA VALENCIENNE
6 eggs
1 pint of dry boiled rice
1/2 pint of strained tomato
2 mushrooms
2 tablespoonfuls of grated Parmesan cheese
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 saltspoonful of grated nutmeg
1/2 teaspoonful of paprika
1 teaspoonful of salt
1/2 saltspoonful of pepper
Rub the butter and flour together, add the strained tomato, stir until
boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.
Take a granite or silver platter, put in two tablespoonfuls of butter
extra, let the butter melt and heat; break into this the eggs, being
very careful not to break the yolks. Let the eggs cook in the oven
until "set." Then put around the edge of the dish as a garnish the
boiled rice, pour over the eggs the tomato sauce, dust the top with
the Parmesan cheese and send at once to the table.
FILLETS OF EGGS
6 eggs
4 tablespoonfuls of good stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Beat the eggs with the stock, add the salt and pepper. Turn them into
a buttered square pan, stand this in another of boiling water, and
cook in the oven until the eggs are thoroughly "set." Cut the
preparation into thin fillets or slices, dip in either a thin batter
made from one egg, a half cupful of milk and flour to thicken, or they may be dipped in beaten egg, rolled in bread crumbs and fried in deep hot fat. Arrange the fillets in a platter on a napkin, one overlapping the other; garnish with parsley and send to the table with a boat of tomato or white sauce.
EGGS A LA SUISSE
Cover the bottom of a baking dish with about two tablespoonfuls of
butter cut into bits. On top of this, very thin slices of Swiss
cheese. Break over some fresh eggs. Dust with salt and pepper. To each half dozen eggs, pour over a half cup of cream. Then cover the top with grated Swiss cheese and bake in the oven until the cheese is
melted and the eggs "set." Send this to the table with a plate of dry
toast.
EGGS WITH NUT-BROWN BUTTER
These eggs may be shirred or poached and served on toast. Put two
tablespoonfuls of butter in a saute or frying pan. As soon as it
begins to heat, break into it the eggs and cook slightly until the
yolks are "set;" dish them at once on toast or thin slices of broiled
ham. Put two more tablespoonfuls of butter in the pan, let it brown,
and add two tablespoonfuls of vinegar; boil it up once and pour over
the eggs.
EGG TIMBALES
Butter small timbale molds or custard cups, dust the bottoms and sides with chopped tongue and finely chopped mushrooms. Break into each mold one fresh egg. Stand the mold in a baking pan half filled with boiling water, and cook in the oven, until the eggs are "set." Have ready nicely toasted rounds of bread, one for each cup, and a well-made tomato or cream sauce. Loosen the eggs from the cups with a knife, turn each out onto a round of toast, arrange neatly on a heated platter, fill the bottom of the platter with cream or tomato sauce, garnish the dish with nicely seasoned green peas and serve at once.
EGGS COQUELICOT
Grease small custard or timbale cups and put inside of each a cooked Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt, stand the cups in a pan of boiling water and cook in the oven until the eggs are "set." Toast one round of bread for each cup and make a half pint of cream sauce. When the eggs are "set," fill the bottom of the serving platter with cream sauce, loosen the peppers from the cups and turn them out on the rounds of toast. Stand them in the cream sauce, dust on top of each a little chopped parsley and send to the table.
EGGS SUZETTE
Bake as many potatoes as you have persons to serve. When done, cut off the sides, scoop out a portion of the potato, leaving a wall about a half inch thick. Mash the scooped-out portion, add to it a little hot milk, salt and pepper, and put it into a pastry bag. Put a little salt, pepper and butter into each potato and break in a fresh egg.
Press the potato from the pastry bag through a star tube around the
edge of the potato, forming a border. Stand these in a baking pan and bake until the eggs are "set." Put a tablespoonful of cream sauce in the center of each, and send to the table.
EGGS EN COCOTTE
Chop fine one good-sized onion. Cook it, over hot water, in two level tablespoonfuls of butter. When the onion is soft add a quarter of a can of mushrooms, chopped fine, two level tablespoonfuls of flour and one cupful of stock. Stir until boiling. Add a tablespoonful of chopped parsley, a half teaspoonful of salt and a saltspoonful of
pepper. Put a tablespoonful of this sauce in the bottom of individual
cups. Break into each cup one egg. Pour over the remaining mixture.
Stand the cups in a pan of hot water and bake in a moderate oven about five minutes.
EGGS STEAMED IN THE SHELL
Eggs put into hot water and kept away from the fire are much better
than eggs actually boiled for only a short time. The greater the
number of eggs to be cooked, the greater the amount of water that must be used. To cook four eggs, put them into a kettle, pour over them two quarts of water, cover the kettle and allow them to stand for ten minutes. Lift them from the water, put them into a large bowl, cover with boiling water, and send at once to the table. The whites will be coagulated, but should be soft and creamy, while the yolks will be perfectly cooked. If you should add six eggs to this volume of water, lengthen the time of standing. A single egg, dropped into a quart of water, must stand five minutes.
BIRDS' NESTS
Separate the eggs, allowing one to each person. Beat the whites to a
stiff froth. Heap them into individual dishes, make a nest, or hole,
in the center. Drop into this a whole yolk. Stand the dish in a pan of
water, cover, and cook in the oven about two or three minutes. Dust
lightly with salt and pepper, put a tiny bit of butter in the center
of each, and send at once to the table. This is one of the most
sightly of all egg dishes.
EGGS EN PANADE
2 eggs
6 slices of bread
1/2 cupful of milk or cream
4 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley
1/2 teaspoonful of salt
1 saltspoonful of pepper
Trim the crusts from the bread. Beat the eggs until well mixed, but
not light, then add the milk or cream, salt and pepper. Put the oil in
a shallow frying pan, dip the slices of bread in the beaten egg and
drop them into the hot oil; when brown on one side, turn and brown the other. Dish on a hot platter, dust with the chopped parsley and send at once to the table.
EGG PUDDING
6 eggs
6 slices of bread
1 tablespoonful of chopped parsley
2 tablespoonfuls of chopped chives
2 tablespoonfuls of butter
1 tablespoonful of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of white pepper
Break the eggs in a bowl, add all the seasoning. Rub the butter and
flour together, add the milk, stir until boiling, and then add this to
the eggs; beat together until thoroughly mixed. Crumb the bread,
removing the crusts; stir this in at last. Turn into a buttered baking
dish, cover with grated cheese, and bake in the oven until thoroughly "set" and a nice brown. It makes an exceedingly good, easily digested luncheon or supper dish for children.
EGGS A LA BONNE FEMME
1 Spanish or 2 Bermuda onions
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
6 eggs
1 teaspoonful of salt
1 saltspoonful of pepper
1/2 saltspoonful of grated nutmeg
Separate the whites and yolks of the eggs. Put the butter into a
saucepan, add the onions, cut into _very thin_ slices; shake until the
onions are soft, but not brown, then dust over the flour, mix, and add the milk, salt, pepper and nutmeg. Stir carefully until this reaches boiling point, then stand it on the back part of the stove where it will keep hot for at least ten minutes. Beat the yolks of the eggs until very creamy, then stir them into the sauce, take from the fire, and fold in the well-beaten whites of the eggs. Turn into a baking dish or casserole and bake in a hot oven fifteen minutes; serve at once.
TO POACH EGGS
Use a shallow frying pan partly filled with boiling water. The eggs
must be perfectly fresh. The white of an egg is held in a membrane
which seems to lose its tenacity after the egg is three days old. Such
an egg, when dropped into boiling water, spreads out; that is, it does
not retain its shape. When ready to poach eggs, take the required
number to the stove. The water must be boiling hot, but not actually
bubbling. Break an egg into a saucer, slide it quickly into the water,
and then another and another. Pull the pan to the side of the stove,
where the water cannot possibly boil. With a tablespoon, baste the
water over the yolks of the eggs, if they happen to be exposed. They
must be entirely covered with a thin veil of the white. Have ready the desired quantity of toast on a heated platter, lift each egg with a
slice or skimmer, trim off the ragged edges and slide them at once on
the toast. Dust with salt and pepper, baste with melted butter, and
send to the table.
EGGS MIRABEAU
Cut a sufficient number of rounds of bread, toast them carefully and
cover them with _pate de foie gras_, put on top of each a poached egg, pour over sauce Perigueux, and send to the table.
EGGS NORWEGIAN
Cover rounds of toasted bread first with butter and then with anchovy paste, put on top of each a poached egg, pour over anchovy sauce, and send at once to the table.
EGGS PRESCOURT
Toast slices of bread, put thin slices of chicken on each, on top of
this a poached egg, cover with sauce Bernaise, and serve at once.
EGGS COURTLAND
Mince sufficient cold chicken to make a half cupful. Make a half pint of cream sauce, add the minced chicken, a half teaspoonful of salt and a dash of red pepper. Toast a sufficient quantity of bread, put it on a heated platter, pour over a small quantity of the minced chicken and cream sauce, put on each a poached egg, cover with the remaining sauce, dust with parsley and serve with a garnish of green peas.
EGGS LOUISIANA
Make a half pint of tomato sauce, toast a sufficient quantity of
bread, butter the bread and put on each slice a poached egg; cover
with the tomato sauce.
EGGS RICHMOND
Chop sufficient cold chicken to make a half cupful, add an equal
quantity of finely-chopped mushrooms, add this to a half pint of cream sauce. Add one unbeaten egg to a pint of cold boiled rice, season it with salt and pepper, make into round, flat cakes, and fry in hot fat.
Arrange these on a heated platter, pour over the cream sauce mixture, and put on top of each a poached egg.
HUNGARIAN EGGS
Boil a cup of rice until tender and dry. Make a half pint of paprika
sauce. Turn the rice into the center of a platter, smooth it down,
cover the top with poached eggs, pour over the paprika sauce and send at once to the table.
EGGS NOVA SCOTIA
Put a poached egg on top of a flat codfish cake, pour over cream or
tomato sauce, and send to the table.
EGGS LAKME
Cut cold chicken or turkey into very thin slices, and stand over hot
water, in a dish, until heated; toast a sufficient quantity of bread,
butter the slices, put on each a slice of chicken or turkey, dust
lightly with salt and pepper. On top of these place a poached egg,
cover with tarragon sauce, and send to the table.
EGGS MALIKOFF
Toast rounds of bread, cover them with caviar which has been seasoned with a little onion and pepper. Put on top of each a poached egg, cover with horseradish sauce, and send to the table.
EGGS VIRGINIA
Grate six ears of corn. Add half cupful of milk, a half cupful of
flour and two eggs, beaten separately, and a half teaspoonful of salt
and a dash of pepper. Drop the mixture in large tablespoonfuls in hot
fat. When brown on one side, turn and brown on the other. Drain and arrange neatly on a large platter. Put a poached egg on the top of each cake, cover with cream sauce and send to the table. This dish, with green peas, makes quite a complete meal.
JAPANESE EGGS
Carefully boil one cup of rice, drain dry. Make a half pint of cream
sauce, add to it a teaspoonful of grated onion and a teaspoonful of
chopped celery. Poach the desired number of eggs. Put the rice in the center of a platter, cover it with the eggs, pour over the sauce. Dust the dish with parsley, and send at once to the table. The edge of this dish may be garnished with broiled sardines or carefully broiled smoked salmon.
EGGS A LA WINDSOR
6 eggs
6 rounds of toast
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of chicken stock
1 tablespoonful of chopped parsley
1 tablespoonful of chopped olive
1 tablespoonful of chopped Spanish pepper
1/2 teaspoonful of salt
1 saltspoonful of black pepper
Rub the butter and flour together and add the stock; stir until
boiling, and add the salt and pepper. Toast the bread. Poach the eggs, put them on the toast, pour over carefully the sauce, heap the chopped vegetables, mixed, in the center of each egg and send to the table.
EGGS BUCKINGHAM
Allow one egg to each person that is to be served. Cut either a dry or a Virginia ham into very thin slices; allow one thin square to each
person. Toast squares of bread, remove the crust. Broil the ham
quickly; put each square of ham on a square of toast, put on top a
poached egg, dust lightly with pepper and send to the table.
POACHED EGGS ON FRIED TOMATOES
Cut solid tomatoes into slices a quarter of an inch thick, dust them
with salt and pepper, dip them in egg beaten with a tablespoonful of
water, roll them thickly with bread crumbs, dip them again in the egg, dust again with bread crumbs, and fry in deep hot fat. Drain on brown paper, dish on a heated platter, put a poached egg in the center of each slice, dust with salt and pepper, put a tablespoonful of tomato sauce over each egg and send at once to the table. Cream sauce may be used in the place of tomato sauce.
EGGS A LA FINNOIS
6 eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of strained tomato
1 tablespoonful of chopped chives
2 green peppers
Rub the butter and flour together, add the tomatoes, and the peppers, chopped very fine. Stir until this reaches boiling point, and stand it over hot water. Poach the eggs in deep water. Toast six rounds of bread; arrange the toast on a platter, put one egg on each slice, pour around the tomato sauce, dust thickly with the chives and send to the table.
EGGS A LA GRETNA
6 eggs
2 heads of celery
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoonful of salt
1 saltspoonful of pepper
Cut the celery into inch lengths, wash thoroughly, cover with boiling
water and simmer gently thirty minutes until the celery is tender;
drain, saving the water in which the celery was cooked for another
purpose. Rub the butter and flour together, add the milk, salt and
pepper; when boiling add the celery; stand this over hot water while
you poach the eggs and toast six squares of bread. Butter the toast,
put on each slice one egg; put these around the edge of a large
platter, turn the celery into the middle of the dish and send at once
to the table. To increase the beauty of this dish, and to give it a
greater food value, you may garnish between the toast and celery with carefully boiled rice; this then makes an exceedingly nice supper dish.
EGGS A L'IMPERATRICE
Toast six slices of bread; butter them, put on top a thin slice of
_pate de foie gras_, and on top of this a hot poached egg. Baste with
a little melted butter, dust with salt and pepper and send at once to
the table. This is one of the most elegant of all the egg dishes.
EGGS WITH CHESTNUTS
This is an exceedingly nice dish to serve in the Fall when chestnuts
are fresh. Shell a quart of chestnuts, blanch them, then boil them
until tender; drain and press through a colander. Add a half cupful of
hot milk, a tablespoonful of butter, a teaspoonful of salt and a
saltspoonful of pepper. Beat until light and stand over a kettle of
hot water while you poach six or eight eggs. Dish the chestnut puree
in a small platter, cover the poached eggs over the top, dust them
with salt, pepper and chopped parsley.
EGGS A LA REGENCE
6 eggs
1/2 cupful of chopped cold cooked ham
1 grated onion
1/2 can of chopped mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of chicken stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Stand the ham over hot water until thoroughly heated. Rub the butter and flour together, add the stock, stir until boiling, add the
mushrooms, sliced, the salt, pepper and the onion; stand this over hot water while you poach the eggs. Dish the eggs, cover them with the sauce, strained, and cover with the chopped ham. Garnish the dish with mashed potatoes or boiled rice, and send at once to the table.
EGGS A LA LIVINGSTONE
6 squares of toast
1 tureen of pate-de-foie-gras
6 eggs
1/2 cupful of good stock
2 tablespoonfuls of sherry
1 teaspoonful of kitchen bouquet
1/2 teaspoonful of salt
1 dash of pepper
Toast the bread, butter it and put on top of each slice of toast a
slice of _pate de foie gras_; put this on a heated dish, stand it at
the mouth of the oven door while you poach the eggs. Put into a
saucepan all the other ingredients, bring to a boil, put one poached
egg on each slice of _pate de foie gras_; baste with the sauce and
send at once to the table.
EGGS MORNAY
6 eggs
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1/2 teaspoonful of paprika
4 tablespoonfuls of grated Parmesan cheese
Rub the butter and flour together, add the milk, stir until boiling,
add the salt and paprika, and if you have it, a teaspoonful of soy;
pour half of this sauce in a shallow granite platter or baking dish.
Poach the eggs, drain them carefully, and put them over the top of the sauce, cover with the remaining sauce, dust with Parmesan cheese and run in the oven a moment to brown.
EGGS ZANZIBAR
1 small egg plant
1 thin slice of ham
6 eggs
2 tablespoonfuls of sherry
2 tablespoonfuls of tomato catsup
2 level tablespoonfuls of butter
1 dash of pepper
Cut the egg plant into slices, season it with salt and pepper, dip in
egg and bread crumbs and fry carefully in deep hot fat; put this on
brown paper in the oven to dry. Broil the ham, cut it into squares
sufficiently small to go neatly on top of each slice of egg plant.
Poach the eggs, and heat the other ingredients for the sauce. Dish the egg plant on a platter, put on the ham, and on each piece of ham an egg; baste with sauce and send to the table.
EGGS MONTE BELLO
6 eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of strained tomato
1 teaspoonful of onion juice
1/2 teaspoonful of salt
1 saltspoonful of pepper
Put about two quarts of water into a small deep saucepan; when boiling very hard drop in, one at a time, the eggs. In dropping them in, the white will fold over the yolk and make the eggs round. Push them to the back of the stove to stand for two minutes. Lift them with a skimmer, dip them in an egg beaten with a tablespoonful of water, dust them with bread crumbs and fry them in deep hot fat. You cannot use a frying basket. Just drop them in the fat, and as they are browned lift them out onto soft paper to drain. Rub the butter and flour together, add the tomato and seasoning; when boiling dish the eggs on a heated platter, pour around tomato sauce and send to the table.
EGGS A LA BOURBON
6 eggs
1/2 pint of stock
1 tablespoonful of butter
6 tablespoonfuls of grated Parmesan cheese
1/2 teaspoonful of salt
1 dash of pepper
Put the stock in a small saucepan, poach the eggs in it, two at a
time; lift them carefully and lay them on a hot granite or silver
dish. When all are poached, dust over the cheese and stand them in the hot oven for just a moment until the cheese is melted. In the meantime boil the stock until it is reduced one-half, add the butter, baste it over the eggs and send to the table. This dish may be garnished with triangular pieces of toast.
EGGS BERNAISE
6 whole eggs
4 yolks of eggs
4 tablespoonfuls of stock
4 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley
1 tablespoonful of tarragon vinegar
1 tablespoonful of butter
1 tablespoonful of flour
1/2 cupful of strained tomato
1 teaspoonful of onion juice
1/2 teaspoonful of salt
Put the stock, yolks of eggs and olive oil into a saucepan, stir over
hot water until you have a thick, smooth sauce like mayonnaise; take from the fire, and when slightly cool stir in the tarragon vinegar and parsley. Rub the butter and flour together, add the tomato, and when boiling add a palatable seasoning of salt and pepper. Toast six halves of English muffins or squares of bread. Heat a platter, butter the toast, put it on the hot platter, and poach the eggs. Put one poached egg on each slice of toast, fill the bottom of the dish with tomato sauce and put a tablespoonful of Bernaise sauce on top of each egg. These may be garnished with a little chopped truffle, or a little chopped parsley.
EGGS A LA RORER
Toast rounds of bread, one for each person. Butter them. Heat, in
boiling water, the choke of a French artichoke, one for each slice of
bread. Make sauce Hollandaise, and put one artichoke bottom on each slice of bread on a heated platter. Put in the center a poached egg and pour over the sauce Hollandaise. Garnish the dish with nicely cooked French or fresh green peas.
EGGS BENEDICT
Separate two eggs. Break the yolks, add a cupful of milk, a half
teaspoonful of salt, one and a half cupfuls of flour and a
tablespoonful of melted butter. Beat well, add two level teaspoonfuls
of baking powder and fold in the well-beaten whites. Bake on a griddle in large muffin rings. Broil thin slices of ham. Make a sauce
Hollandaise. Chop a truffle. Poach the required number of eggs. Dish the muffins, put a square of ham on each, then a poached egg and cover each egg nicely with sauce Hollandaise. Dust with truffle and serve at once.
TO HARD-BOIL EGGS
Put the eggs in warm water, bring the water quickly to the boiling
point, then push the kettle to the back of the stove, where the water
will remain at 200 degrees Fahrenheit, for twenty minutes. If these
are to be used for made-over dishes, throw them at once into cold
water, remove the shells, or the yolks will lose their color.
EGGS CREOLE
Put two tablespoonfuls of butter and four of chopped onions into a
saucepan, cook until the onion is soft, but not brown. Then add four
peeled fresh tomatoes that have been cut into pieces, and three finely chopped green peppers. Cook this fifteen minutes, and add a level teaspoonful of salt. Have the eggs hard-boiled, and cut into slices.
Put them into a baking dish, pour over the sauce, re-heat in the oven, and serve with a dish of boiled rice.
CURRIED EGGS
Peel, and cut into slices, three large onions. Put them in a saucepan
with two tablespoonfuls of butter. Stand over hot water and cook until the onions are soft. Add a teaspoonful of curry powder, a clove of garlic mashed, a saltspoonful of ground ginger, a half teaspoonful of salt and a tablespoonful of flour; mix thoroughly and add a half pint of water. Stir until boiling. Have ready six hard-boiled eggs, cut
them into slices, arrange them over a dish of carefully boiled rice,
on a hot platter, strain over the sauce, and send at once to the
table. This dish is made more attractive by a garnish with sweet
Spanish peppers, cut into strips.
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