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Eggs in Shells

Put into a basin a teacupful of breadcrumbs; add a teacupful of finely-minced tongue or ham, a little salt, pepper, ground mustard, melted butter and chopped parsley; then work the mixture to a smooth paste with a little hot milk, and spread it on table shells; break some eggs carefully, put one on each shell; sprinkle over the top biscuit or cracker crumbs, and add a little salt and pepper; pour a dessertspoonful of liquefied butter on each and bake for five minutes, or until the eggs are firm Arrange the shells on a dish, garnish with fried parsley, and serve.

Eggs, Italian Style Boil some eggs hard, cut them in halves, take out the yolks, weigh them, and put them in a mortar with an equal weight of butter, and pound together with a little breadcrumbs soaked in milk or cream, chopped parsley, one anchovy, a little chopped onion, grated nutmeg, pepper and salt. Put the mixture into a saucepan, and cook to a thick paste, adding a little cream or gravy. Fill the cavities of the whites with this, and serve cold with a salad, or hot in sauce, or on a puree of vegetables.

Eggs, Leo XIII Make a Duchess potato preparation and form it into the shapes of chicken fillets; just when ready to serve, brown them in butter. Place them as a border on a round dish and over them lay a soft egg on each, between each egg put a very white, cooked cockscomb. Fill the center of the dish with a garnishing composed of cocks' kidneys, mushrooms and olives mixed with supreme sauce. Glaze the surface with a salamander and serve. Egg-loaf, Princess Style Butter thickly a small charlotte mould, decorate the bottom and sides with cooked asparagus tops, thoroughly dried on a cloth. Take two glassfuls of supreme sauce, to it add four finely-chopped hard-boiled eggs and six raw yolks of eggs, season it well. Fill the mould with this preparation and steam it for thirty minutes. Turn the loaf out onto a round dish, decorate around with fried bread croutons, laying a poached egg on each one, cover with half glaze sauce, and serve.

Eggs, Lyonese Style Put into a saucepan of water half a dozen of eggs and boil until hard. Peel and chop fine two medium-sized onions, put them into a stewpan with butter, and fry until brown; pour half a pint of broth over the onions; season with salt and a small quantity of grated nutmeg, boil gently and stir now and then until reduced to a rather creamy thickness. Peel the hard-boiled eggs and chop the whites. Put the latter into the sauce, boil up once, and then turn the whole out onto a hot dish. Garnish with the yolks of the eggs and small, baked puff paste cakes, and serve very hot Eggs, Maitre d'Hotel Boil until hard, six eggs; peel and cut into quarters, arranging them on a dish that will stand the heat of the oven; put in some pieces of butter, sprinkle a little chopped parsley, tarragon, chervil, pepper and salt over, and set the dish in a moderate oven until the butter is melted. Turn the eggs and cook a few minutes longer, then take them out, and serve.