Many Ways for Cooking Eggs | Page 8

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 toast on a platter, put one egg on each slice, pour around the
tomato sauce, dust thickly with the chives and send to the table.
EGGS A LA GRETNA
6 eggs 2 heads of celery 2 level tablespoonfuls of butter 2 level
tablespoonfuls of flour 1/2 pint of milk 1 teaspoonful of salt 1
saltspoonful of pepper
Cut the celery into inch lengths, wash thoroughly, cover with boiling
water and simmer gently thirty minutes until the celery is tender; drain,
saving the water in which the celery was cooked for another purpose.
Rub the butter and flour together, add the milk, salt and pepper; when
boiling add the celery; stand this over hot water while you poach the
eggs and toast six squares of bread. Butter the toast, put on each slice
one egg; put these around the edge of a large platter, turn the celery into
the middle of the dish and send at once to the table. To increase the
beauty of this dish, and to give it a greater food value, you may garnish
between the toast and celery with carefully boiled rice; this then makes
an exceedingly nice supper dish.
EGGS A L'IMPERATRICE
Toast six slices of bread; butter them, put on top a thin slice of _pate de
foie gras_, and on top of this a hot poached egg. Baste with a little
melted butter, dust with salt and pepper and send at once to the table.
This is one of the most elegant of all the egg dishes.

EGGS WITH CHESTNUTS
This is an exceedingly nice dish to serve in the Fall when chestnuts are
fresh. Shell a quart of chestnuts, blanch them, then boil them until
tender; drain and press through a colander. Add a half cupful of hot
milk, a tablespoonful of butter, a teaspoonful of salt and a saltspoonful
of pepper. Beat until light and stand over a kettle of hot water while
you poach six or eight eggs. Dish the chestnut puree in a small platter,
cover the poached eggs over the top, dust them with salt, pepper and
chopped parsley.
EGGS A LA REGENCE
6 eggs 1/2 cupful of chopped cold cooked ham 1 grated onion 1/2 can
of chopped mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of
flour 1/2 pint of chicken stock 1/2 teaspoonful of salt 1 saltspoonful of
pepper
Stand the ham over hot water until thoroughly heated. Rub the butter
and flour together, add the stock, stir until boiling, add the mushrooms,
sliced, the salt, pepper and the onion; stand this over hot water while
you poach the eggs. Dish the eggs, cover them with the sauce, strained,
and cover with the chopped ham. Garnish the dish with mashed
potatoes or boiled rice, and send at once to the table.
EGGS A LA LIVINGSTONE
6 squares of toast 1 tureen of pate-de-foie-gras 6 eggs 1/2 cupful of
good stock 2 tablespoonfuls of sherry 1 teaspoonful of kitchen bouquet
1/2 teaspoonful of salt 1 dash of pepper
Toast the bread, butter it and put on top of each slice of toast a slice of
_pate de foie gras_; put this on a heated dish, stand it at the mouth of
the oven door while you poach the eggs. Put into a saucepan all the
other ingredients, bring to a boil, put one poached egg on each slice of
_pate de foie gras_; baste with the sauce and send at once to the table.
EGGS MORNAY
6 eggs 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of
milk 1/2 teaspoonful of salt 1/2 teaspoonful of paprika 4 tablespoonfuls
of grated Parmesan cheese
Rub the butter and flour together, add the milk, stir until boiling, add
the salt and paprika, and if you have it, a teaspoonful of soy; pour half
of this sauce in a shallow granite platter or