Many Ways for Cooking Eggs | Page 7

small quantity of the minced chicken and cream sauce, put on each a poached egg, cover with the remaining sauce, dust with parsley and serve with a garnish of green peas.
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 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, and fry in hot fat. Arrange these on a heated platter, pour over the cream sauce mixture, and put on top of each a poached egg.
HUNGARIAN EGGS
Boil a cup of rice until tender and dry. Make a half pint of paprika sauce. Turn the rice into the center of a platter, smooth it down, cover the top with poached eggs, pour over the paprika 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 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 place a poached egg, cover with tarragon sauce, and send to the table.
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 VIRGINIA
Grate six ears of corn. Add half cupful of milk, a half cupful of flour and two eggs, beaten separately, and a half teaspoonful of salt and a dash of pepper. Drop the mixture in large tablespoonfuls in hot fat. When brown on one side, turn and brown on the other. Drain and arrange neatly on a large platter. Put a poached egg on the top of each cake, cover with cream sauce and send to the table. This dish, with green peas, makes quite a complete meal.
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.
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 1/2 teaspoonful of salt 1 saltspoonful of black pepper
Rub the butter and flour together and add the stock; stir until boiling, and add the salt and pepper. Toast the bread. Poach the eggs, put them on the toast, pour over carefully the sauce, heap the chopped vegetables, mixed, in the center of each egg and send to the table.
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, put on top a poached egg, dust lightly with pepper and send to the table.
POACHED EGGS ON FRIED TOMATOES
Cut solid tomatoes into slices a quarter of an inch thick, dust them with salt and pepper, dip them in egg beaten with a tablespoonful of water, roll them thickly with bread crumbs, dip them again in the egg, dust again with bread crumbs, and fry in deep hot fat. Drain on brown paper, dish on a heated platter, put a poached egg in the center of each slice, dust with salt and pepper, put a tablespoonful of tomato sauce over each egg and send at once to the table. Cream sauce may be used in the place of tomato sauce.
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 fine. Stir until this reaches boiling point, and stand it over hot water. Poach the eggs in deep water. Toast six rounds of bread; arrange the