Eggs
Eggs Brouilli
Beat well 4 eggs. Add to them I teaspoonful of beef extract dissolved in 3 tablespoonfuls of hot water, 4 tablespoonfuls of cream, a pinch…
Eggs à la Bonne Femme
Peel and chop fine I large white onion. Fry slowly in a frying-pan with I heaping tablespoonful of butter. When a delicate brown, spread…
Egg Timbales
Beat 6 eggs until light, add I level teaspoonful salt, I tablespoonful onion juice, 1/4 teaspoonful paprika and 34 of a pint of milk…
Eggs in Tomato Cups
For each person allow I egg and I tomato. Cut a piece from the stem end of the tomato and with a spoon scoop out the center. Sprinkle the…
Beauregard Eggs
Cover 3 eggs with boiling water, and keep the latter at simmering point for three-quarters of an hour, then cool and shell the eggs. Chop…
Potato Omelet
Put through the ricer sufficient hot potatoes to make I pint. Beat 3 eggs until very light, season with salt and pepper and mix with the…
Rice Omelet
Warm I cupful of boiled rice with I tablespoonful of butter in I cupful of milk. Add 3 well-beaten eggs and a pinch of salt, pour into hot…
Poached Eggs à la Creole
Stew together I can of tomatoes (or I quart freshly cut), I green pepper seeded and cut fine and 14 of a teaspoonful of salt. When the…
Eggs Aurore
Eggs aurore need a cream tomato sauce. Stew the tomatoes with onion, bay leaf, salt and pepper; rub through a sieve and thicken, using 1…