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Eggs (To the boiling-point dust)

to the boiling-point, dust the eggs with salt and pepper, pour over the sauce, and serve.

Egg Canapés.

Have ready, cooked beforehand, four hard-boiled eggs; cut them carefully into halves lengthwise, remove the yolks, and press them through a small sieve. Soak two anchovies, then dry and remove the bones and chop them with two or three cold cooked mushrooms and half a teaspoonful of capers; mix in the sifted yolks, add a seasoning of salt, pepper and paprica, and one teaspoonful of tarragon vinegar. This work may be done some hours before the time of serving. Have a little oil or clarified butter in the blazer, and sauté in it some rounds of bread-one for each half of an egg.

When the bread is of good color on one side, turn it and place half an egg- the space from which the yolk was taken being filled with the anchovy mixture - on the bread; cover the blazer, and, when the second side of the bread is browned nicely and the egg hot, serve at once.