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.
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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 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 ... EGGS EN MARINADE
Mix equal quantities of water and good meat gravy, two tablespoons each, with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a stew-pan and stir in gradually two well-beaten, yolks of eggs. When it thickens and before it boils, have read... EGGS EN MARINADE
1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1 teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of salt 2 saltspoonfuls of pepper Hard-boil the eggs; plunge them into cold wat... 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, ... EGGS IN CREAM SAUCE
Four eggs, boiled hard, cut in halves lengthwise, then across, each egg cut in four pieces. A cream sauce was made using 1/2 cups sweet milk, 1-1/2 tablespoons flour, 1 generous tablespoon of butter, seasoned with salt. After letting milk come to a boil a... EGGS JEFFERSON
Select the desired number of good-sized tomatoes, allowing one to each person. Cut off the blossom end, scoop out the seeds, stand the tomatoes in a baking pan in the oven until they are partly cooked. Put a half teaspoonful of butter and a dusting of sal... EGGS LAFAYETTE
Hard-boil six eggs, chop them, but not fine. Make a half pint of curry sauce. Put the chopped eggs over a bed of carefully boiled rice, cover with the curry sauce, garnish with strips of Spanish pepper and serve. This dish may be changed by using tomato s... 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 plac... 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 LYONNAISE
6 eggs 1 onion 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 dash of pepper Hard-boil the eggs, remove the shells, throw them in cold water. Cut the onion into thin slic... 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 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 s... 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 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 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 sauce... 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 bo... 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 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 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 t... EGGS PIQUANT
Set to boil the following mixture: Pour into the kettle water to the depth of about one inch, adding a little salt and half a cup of vinegar. When this boils, break in as many fresh eggs, one at a time, as you desire to have. Do this carefully so as not t... EGGS POACHED IN TOMATO SAUCE
Make a sauce of one tablespoon of butter, one tablespoon of flour, one and one-half cups of canned tomatoes rubbed through a strainer, a pinch of soda, salt, pepper and sugar to taste. When sufficiently cooked drop in the required number of eggs, cook unt... 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 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,... 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 boi... EGGS SCRAMBLED WITH LETTUCE
Remove the outside leaves from one head of lettuce; wash, dry, and with a very sharp knife cut them into shreds. Chop sufficient onion to make a tablespoonful. Put a tablespoonful of butter into a saucepan, add the onion, shake until the onion is soft, th...