Many Ways for Cooking Eggs | Page 5

around the edge of the dish as a garnish the boiled rice, pour over
the eggs the tomato sauce, dust the top with the Parmesan cheese and
send at once to the table.
FILLETS OF EGGS
6 eggs 4 tablespoonfuls of good stock 1/2 teaspoonful of salt 1
saltspoonful of pepper
Beat the eggs with the stock, add the salt and pepper. Turn them into a
buttered square pan, stand this in another of boiling water, and cook in
the oven until the eggs are thoroughly "set." Cut the preparation into
thin fillets or slices, dip in either a thin batter made from one egg, a half
cupful of milk and flour to thicken, or they may be dipped in beaten
egg, rolled in bread crumbs and fried in deep hot fat. Arrange the fillets
in a platter on a napkin, one overlapping the other; garnish with parsley
and send to the table with a boat of tomato or white sauce.
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 cover the top with
grated Swiss cheese and bake in the oven until the cheese is melted and
the eggs "set." Send this to the table with a plate of dry toast.
EGGS WITH NUT-BROWN BUTTER
These eggs may be shirred or poached and served on toast. Put two
tablespoonfuls of butter in a saute or frying pan. As soon as it begins to
heat, break into it the eggs and cook slightly until the yolks are "set;"
dish them at once on toast or thin slices of broiled ham. Put two more
tablespoonfuls of butter in the pan, let it brown, and add two
tablespoonfuls of vinegar; boil it up once and pour over the eggs.
EGG TIMBALES
Butter small timbale molds or custard cups, dust the bottoms and sides
with chopped tongue and finely chopped mushrooms. Break into each

mold one fresh egg. Stand the mold in a baking pan half filled with
boiling water, and cook in the oven, until the eggs are "set." Have ready
nicely toasted rounds of bread, one for each cup, and a well-made
tomato or cream sauce. Loosen the eggs from the cups with a knife,
turn each out onto a round of toast, arrange neatly on a heated platter,
fill the bottom of the platter with cream or tomato sauce, garnish the
dish with nicely seasoned green peas and serve at once.
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 for each cup and make a half
pint of cream sauce. When the eggs are "set," fill the bottom of the
serving platter with cream sauce, loosen the peppers from the cups and
turn them out on the rounds of toast. Stand them in the cream sauce,
dust on top of each a little chopped parsley and send to the table.
EGGS SUZETTE
Bake as many potatoes as you have persons to serve. When done, cut
off the sides, scoop out a portion of the potato, leaving a wall about a
half inch thick. Mash the scooped-out portion, add to it a little hot milk,
salt and pepper, and put it into a pastry bag. Put a little salt, pepper and
butter into each potato and break in a fresh egg. Press the potato from
the pastry bag through a star tube around the edge of the potato,
forming a border. Stand these in a baking pan and bake until the eggs
are "set." Put a tablespoonful of cream sauce in the center of each, and
send to the table.
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 tablespoonful of chopped
parsley, a half teaspoonful of salt and a saltspoonful of pepper. Put a
tablespoonful of this sauce in the bottom of individual cups. Break into
each cup one egg. Pour over the remaining mixture. Stand the cups in a
pan of hot water and bake in a moderate oven about five minutes.
EGGS STEAMED IN THE SHELL
Eggs put into hot water and kept away from the fire are much better

than eggs