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.
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