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 and boil until they
are tender; drain again, but save the water. Now mix the eggs and
onions carefully, without breaking. Put two level tablespoonfuls of
butter and two of flour into a saucepan. Mix. Add a grating of nutmeg,
a saltspoonful of black pepper, the juice of a lemon, and a half-pint
of the water in which the onions were boiled. Bring to the boiling
point, add two tablespoonfuls of cream; then add the eggs and onions.
When thoroughly hot, dish them in a conical form, garnish with
triangular pieces of toast, and serve.
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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 ... EGGS BEAUREGARD
Hard-boil five eggs. Separate the whites from the yolks. Put the yolks through a sieve. Put the whites either through a vegetable press, or chop them very fine. Make a half pint of cream sauce, season it and add the whites. Have ready a sufficient amount ... 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 ... 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 ... EGGS BROULLI
Beat four eggs. Add to them four tablespoonfuls of stock, four tablespoonfuls of cream, a saltspoonful of salt and half a saltspoonful of pepper. Turn them into a saucepan, stand in a pan of hot water, stir with an egg-beater until they are thick and jell... 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... 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 fo... 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... 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...