The Cook Book by “Oscar” of the Waldorf

Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

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Eggs with Cream

Chop some cold chicken very fine, season to taste. Take a poacher and put a little of the chicken over the bottom of each compartment, depress it in the center and break into each, one egg; poach in water until quite set. Place on a dish with a folded napkin and serve with thick cream sauce.

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