Many Ways for Cooking Eggs | Page 9

baking dish. Poach the eggs,
drain them carefully, and put them over the top of the sauce, cover with

the remaining sauce, dust with Parmesan cheese and run in the oven a
moment to brown.
EGGS ZANZIBAR
1 small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry
2 tablespoonfuls of tomato catsup 2 level tablespoonfuls of butter 1
dash of pepper
Cut the egg plant into slices, season it with salt and pepper, dip in egg
and bread crumbs and fry carefully in deep hot fat; put this on brown
paper in the oven to dry. Broil the ham, cut it into squares sufficiently
small to go neatly on top of each slice of egg plant. Poach the eggs, and
heat the other ingredients for the sauce. Dish the egg plant on a platter,
put on the ham, and on each piece of ham an egg; baste with sauce and
send to the table.
EGGS MONTE BELLO
6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour
1/2 pint of strained tomato 1 teaspoonful of onion juice 1/2 teaspoonful
of salt 1 saltspoonful of pepper
Put about two quarts of water into a small deep saucepan; when boiling
very hard drop in, one at a time, the eggs. In dropping them in, the
white will fold over the yolk and make the eggs round. Push them to
the back of the stove to stand for two minutes. Lift them with a
skimmer, dip them in an egg beaten with a tablespoonful of water, dust
them with bread crumbs and fry them in deep hot fat. You cannot use a
frying basket. Just drop them in the fat, and as they are browned lift
them out onto soft paper to drain. Rub the butter and flour together, add
the tomato and seasoning; when boiling dish the eggs on a heated
platter, pour around tomato sauce and send to the table.
EGGS A LA BOURBON
6 eggs 1/2 pint of stock 1 tablespoonful of butter 6 tablespoonfuls of
grated Parmesan cheese 1/2 teaspoonful of salt 1 dash of pepper
Put the stock in a small saucepan, poach the eggs in it, two at a time;
lift them carefully and lay them on a hot granite or silver dish. When all
are poached, dust over the cheese and stand them in the hot oven for
just a moment until the cheese is melted. In the meantime boil the stock
until it is reduced one-half, add the butter, baste it over the eggs and
send to the table. This dish may be garnished with triangular pieces of
toast.

EGGS BERNAISE
6 whole eggs 4 yolks of eggs 4 tablespoonfuls of stock 4 tablespoonfuls
of olive oil 1 tablespoonful of chopped parsley 1 tablespoonful of
tarragon vinegar 1 tablespoonful of butter 1 tablespoonful of flour 1/2
cupful of strained tomato 1 teaspoonful of onion juice 1/2 teaspoonful
of salt
Put the stock, yolks of eggs and olive oil into a saucepan, stir over hot
water until you have a thick, smooth sauce like mayonnaise; take from
the fire, and when slightly cool stir in the tarragon vinegar and parsley.
Rub the butter and flour together, add the tomato, and when boiling add
a palatable seasoning of salt and pepper. Toast six halves of English
muffins or squares of bread. Heat a platter, butter the toast, put it on the
hot platter, and poach the eggs. Put one poached egg on each slice of
toast, fill the bottom of the dish with tomato sauce and put a
tablespoonful of Bernaise sauce on top of each egg. These may be
garnished with a little chopped truffle, or a little chopped parsley.
EGGS A LA RORER
Toast rounds of bread, one for each person. Butter them. Heat, in
boiling water, the choke of a French artichoke, one for each slice of
bread. Make sauce Hollandaise, and put one artichoke bottom on each
slice of bread on a heated platter. Put in the center a poached egg and
pour over the sauce Hollandaise. Garnish the dish with nicely cooked
French or fresh green peas.
EGGS BENEDICT
Separate two eggs. Break the yolks, add a cupful of milk, a half
teaspoonful of salt, one and a half cupfuls of flour and a tablespoonful
of melted butter. Beat well, add two level teaspoonfuls of baking
powder and fold in the well-beaten whites. Bake on a griddle in large
muffin rings. Broil thin slices of ham. Make a sauce Hollandaise. Chop
a truffle. Poach the required number of eggs. Dish the muffins, put a
square of ham on each, then a poached egg and cover each egg nicely
with sauce Hollandaise. Dust with truffle and serve at once.
TO HARD-BOIL EGGS
Put the eggs in warm water,