Many Ways for Cooking Eggs | Page 7

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 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 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 COURTLAND
Mince sufficient cold chicken to make a half cupful. Make a half pint
of cream sauce, add the minced chicken, a half teaspoonful of salt and a
dash of red pepper. Toast a sufficient quantity of bread, put it on a
heated platter, pour over a 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