Many Ways for Cooking Eggs | Page 4

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; butter them, break into each
one egg, stand these in a pan of boiling water and in the oven until they
are "set." Rub the butter and flour together, add the milk, stir until
boiling, add the salt, pepper, chopped chicken and mushrooms, and put
one tablespoonful of this on top of each egg and send at once to the
table. This is also nice if you put a tablespoonful of the mixture in the
bottom of the dish, break the egg into it, and then at serving time put
another tablespoonful over the top.
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 the eggs are "set," dust them
with salt and pepper and send them to the table.
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, dust with salt and
pepper, stand the baking dish in a pan of water and cook in the oven
until the eggs are "set." Serve in the dish in which they are cooked.
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
Split the kidneys, cut out the tubes; scald them, drain, and cut them into
thin slices. Put the butter into a saucepan, add the kidneys, toss until the
kidneys are cooked, then add the flour, stock, kitchen bouquet, salt and
pepper; stir until boiling. Grease a shallow granite or silver platter,
break into it the eggs, sprinkle over the bread crumbs and stand them in
the oven until the eggs are "set," then pour over the sauce, arrange the
kidneys around the edge of the dish and send at once to the table.
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 boiling water
and let them simmer gently for ten minutes; drain. Slice the mushrooms
and put them, with the livers, into the stock; let them stand until you
have cooked the eggs. Put a tablespoonful of butter in the bottom of a
shallow platter; when melted break in the eggs, stand them in the oven
until "set," garnish with the livers and mushrooms and pour over the
sauce.
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 twenty minutes. Serve for
supper in the place of meat.
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, sprinkle the top with grated
cheese, and bake in a moderate oven until the cheese is browned and
eggs are "set." Serve in the dish or dishes in which they are cooked.
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 teaspoonful of paprika 1 teaspoonful of salt 1/2

saltspoonful of pepper
Rub the butter and flour together, add the strained tomato, stir until
boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.
Take a granite or silver platter, put in two tablespoonfuls of butter extra,
let the butter melt and heat; break into this the eggs, being very careful
not to break the yolks. Let the eggs cook in the oven until "set." Then
put