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.



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