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.
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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 yol... 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 ... EGGS A LA DAUPHIN
Remove the shells from six hard-boiled eggs, cut them into halves, lengthwise, take out the yolks, press them through a sieve. Add four level tablespoonfuls of melted butter, and half a teaspoonful of salt, a grating of nutmeg and two tablespoonfuls of Pa... 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 ... 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... EGGS A LA HYDE
6 eggs 1/2 can of mushrooms 1 tablespoonful of grated onion 2 tablespoonfuls of chopped parsley 1/2 cupful of sweet cream 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of chicken stock or cocoanut milk... 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 ... 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, sp... EGGS À LA MEXICANA
Boil six dried Spanish peppers twenty minutes. Drain, remove the seeds, and chop fine. Fry in butter half an onion and one clove of garlic. Add one cup of uncooked rice, cover with one cup of water and cook till tender. Add a lump of butter, salt, and, wh... 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 the bottom of a baking dish, break on top the... EGGS A LA POLONAISE
6 eggs 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil four of the eggs; when done remove the shells, cut the eggs into halves lengthwise and take out the yol... 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 ... 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; b... EGGS À LA RIBEAUCOURT
Make some scrambled eggs, and place them on a very hot dish, and pour round them a thick tomato sauce. Decorate the dish quickly with thick rounds of tomato. ... 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 cent... EGGS A LA RUSSE
6 eggs 1 small can of caviar (2 tablespoonfuls) 1/2 pint of stock 1 teaspoonful of onion juice 1 dash of pepper Hard-boil the eggs, remove the shells, cut them into halves lengthwise; take out the yolks without breaking the whites, and p... 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 ... 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 Spl... EGGS A LA TRIPE
Hard-boil eight eggs. Remove the shells, cut eggs crosswise in rather thick slices. Cut three small onions into very thin slices. Separate them into rings, cover them with boiling water and boil rapidly ten minutes; drain, then cover them with fresh water... 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 teaspo... EGGS A LA VINAIGRETTE
6 eggs 1 head of lettuce 8 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 4 tablespoonfuls of vinegar 1 tablespoonful of chopped gherkin 1 tablespoonful of chopped olives 1 tablespoonful of grated onion Hard... 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... EGGS AND CRUMBING
To do this successfully one must prepare a mixture, and not use the egg alone. If an egg mixture or a croquette is dipped in beaten egg and rolled in cracker crumbs and dropped into fat, it always has a greasy covering. This is the wrong way. To do it suc... EGGS AND MUSHROOMS
Make some rounds of toast and butter them; place on each a slice of tongue or of ham. Keep these hot, and poach as many eggs as you require. Slip each egg on the toasts, and cover them quickly with a highly seasoned tomato sauce. [_Mme. van Marcke de Lune... EGGS AU GRATIN
Make a pint of cream sauce. Hard-boil six eggs. Cut them into slices. Put them in the baking dish and cover with the cream sauce. Dust thickly with cheese, and brown quickly in the oven. ... 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 ... EGGS BAKED IN RICE
Line a buttered dish with steamed rice. Break the eggs in the centre, dot with butter, sprinkle with salt, pepper and bake in a moderate oven. ... 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 ...