Eggs
Boiled Eggs
Have ready a saucepan containing boiling water. Carefully put in with a spoon the number of eggs desired, covering them with water. Remove…
Poached Eggs à la Reine
Cover circular pieces of toasted bread with sliced fresh mushrooms sautéd in butter and moistened with cream. Poach eggs and arrange on…
Cayenne (Tablespoons grated cheese Heat)
2 tablespoons grated cheese Heat a small omelet pan, put in butter, and when melted, add cream. Slip in the eggs one at a time, sprinkle…
Eggs Susette
Wash and bake six large potatoes, cut slice from top of each, scoop out inside, and mash. To three cups mashed potato add six tablespoons…
Eggs à la Tripe
Serve dropped eggs on Lobster Croquettes (see p. 558) shaped in flat round cakes one-half inch thick. Garnish with lobster claws and…
Eggs à la Benedict
Split and toast English muffins. Sauté circular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a…
Eggs à la Lee
Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around Mushroom Purée…
Eggs à la Commodore
Cut slices of bread in circular pieces and sauté in butter. Remove a portion of centre, leaving a rim one-fourth inch wide. Spread cavity…
Poached Eggs with Sauce Bearnaise
Poach six eggs, arrange in serving dish, cover eggs alternately with red and yellow sauce, and garnish with parsley. Sauce Bearnaise. Beat…
Scrambled Eggs
1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet…
Scrambled Eggs with Tomato Sauce
6 eggs 134 cups tomatoes 2 teaspoons sugar 4 tablespoons butter 1 slice onion 1½ teaspoon salt 1/8 teaspoon pepper Simmer tomatoes and…
Scrambled Eggs with Anchovy Toast
Spread thin slices of buttered toast with anchovy paste. Arrange on platter, and cover with scrambled eggs.
Eggs à la Buckingham
Make five slices milk toast, and arrange on platter. Use recipe for Scrambled Eggs, having the eggs slightly underdone. Pour eggs over…
Eggs à la Turk
Prepare Scrambled Eggs, and pour over six slices of toasted bread. Put one tablespoon Tomato Purée (see p. 98) on each piece, and in the…
Eggs à la Livingstone
1/2 cup stewed and strained tomatoes 1/2 teaspoon salt 14 teaspoon paprika 2 tablespoons butter Pâté de foie gras Finely chopped truffles…
Buttered Eggs
Heat omelet pan. Put in one tablespoon butter; when melted, slip in an egg, and cook until the white is firm. Turn it over once while…
Buttered Eggs with Tomatoes
Cut tomatoes in one-third inch slices. Sprinkle with salt and pepper, dredge with flour, and sauté in butter. Serve a buttered egg on each…
Planked Eggs
Finely chop cold cooked corned beef or corned tongue; there should be two-thirds cup. Add an equal quantity of fine bread crumbs, moisten…
Fried Eggs
Fried eggs are cooked as Buttered Eggs, without being turned. In this case the fat is taken by spoonfuls and poured over the eggs. Lard…
Eggs à la Goldenrod
3 "hard-boiled" eggs 1 tablespoon butter 1 tablespoon flour 1 cup milk 1½ teaspoon salt 1/8 teaspoon pepper 5 slices toast
Parsley (Make a thin white sauce)
Make a thin white sauce with butter, flour, milk, and seasonings. Separate yolks from whites of eggs. Chop whites finely, and add them to…
Eggs au Gratin
Arrange Dropped Eggs on a shallow buttered dish. Sprinkle with grated Parmesan cheese. Pour over eggs one pint Yellow Béchamel Sauce. Cover…
Eggs in Batter
1½ tablespoons thick cream 2 tablespoons fine stale 14 teaspoon salt bread crumbs Mix cream, bread crumbs, and salt. Put one-half…
Curried Eggs II
1 teaspoon curry powder 1/2 teaspoon salt 4 "hard-boiled" eggs 2 tablespoons butter 1/2 tablespoon finely chopped onion 1/8 teaspoon…
Scalloped Eggs
3 "hard-boiled " eggs 34 cup chopped cold meat 1 pint White Sauce I 34 cup buttered cracker crumbs Chop eggs finely. Sprinkle bottom of a…
Stuffed Eggs
Cut four "hard-boiled" eggs in halves crosswise; remove yolks, mash, and add two tablespoons grated cheese, one teaspoon vinegar…
Stuffed Eggs in a Nest
Cut "hard-boiled" eggs in halves lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks, and add half the amount of devilled…
Eggs à la Sidney
Arrange "hard-boiled" eggs, cut in thirds lengthwise, on pieces of toasted bread. Pour over eggs Soubise Sauce.
Eggs Huntington
4 "hard-boiled" eggs 1 tablespoon butter 1½ tablespoons flour 1/3 cup white stock 1/3 cup milk 1½ teaspoon salt Few grains cayenne Grated…
Egg Farci II
Clean and chop two chickens' livers, sprinkle with onion juice, and sauté in butter. Add the yolks of four "hardboiled" eggs rubbed through…
Essence Anchovy
134 cups White Sauce I Salt and paprika Onion juice 34 cup buttered crumbs Cut eggs in eighths lengthwise, add macaroni, white sauce, and…
Egg Timbales
1 tablespoon butter 1 tablespoon chopped parsley 1 tablespoon flour ½ cup milk 1/2 teaspoon salt 1/8 teaspoon pepper Few grains celery salt…
Pepper (Yolks eggs Stale bread crumbs)
Yolks 3 eggs Stale bread crumbs Grated chcese Poach eggs and dry on a towel. Cook butter with onion three minutes. Add flour and…
Eggs à la Juliette
Decorate egg-shaped individual moulds with truffles, and cold boiled tongue cut in fancy shapes, and pistachio nuts blanched and split…
Eggs à la Parisienne
Butter small timbale moulds, sprinkle with finely chopped truffles, parsley, and cooked beets. Break eggs, and slip PLANKED EGGS. - Page…
Eggs Mornay
Break egg and slip into buttered egg-shirrers, allowing one or two eggs to each shirrer, according to size. Cover with White Sauce II (see…
Omelets
For omelets select large eggs, allowing one egg for each person, and one tablespoon liquid for each egg. Keep an omelet pan especially for…
Plain Omelet
4 tablespoons hot water 1 tablespoon butter 1½ cups Thin White Sauce Separate yolks from whites. To yolks add salt, pepper, and hot water…
Oyster Omelet
Mix and cook Plain Omelet. Fold in one pint oysters, parboiled, drained from their liquor, and cut in halves. Turn on platter, and pour…
Orange Omelet
3 eggs 1 teaspoon lemon juice 2 tablespoons powdered sugar Few grains salt 2 oranges 1½ tablespoon butter 21½ tablespoons orange juice…
Jelly Omelet
Mix and cook Plain Omelet, omitting pepper and one-half the salt, and adding one tablespoon sugar. Spread before folding with jam, jelly…
Bread Omelet
1/2 cup stale bread crumbs 34 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter Soak bread crumbs fifteen minutes in milk, add beaten…
French Omelet
1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter Beat eggs slightly, just enough to blend yolks and whites, add the milk and…
Butter (Eggs tablespoons cream)
5 eggs 4 tablespoons cream 1/2 teaspoon salt 1/8 teaspoon pepper Fry cubes of bread in butter until well browned and crisp. Beat eggs…
Spanish Omelet
Mix and cook a French Omelet. Serve with Tomato Sauce in the centre and around omelet. Tomato Sauce. Cook two tablespoons of butter with…
Rich Omelet
21½ tablespoons flour 34 teaspoon salt 1 cup milk 3 eggs 3 tablespoons butter Mrs. E. A. Dwinell Mix salt and flour, and add gradually…
Omelette Robespierre
3 tablespoons hot water 1 tablespoon powdered sugar 1/8 teaspoon salt 1½ teaspoon vanilla Beat eggs slightly, and add remaining…