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Two Brother Eggs

Line six tartlet moulds with puff paste, having had six turns and rolled out very thin; cook the tartlets in the oven and keep them warm. Beat five eggs with a handful of grated Parmesan cheese, seasoning with salt, pepper, and a little grated nutmeg. Scramble these eggs, keeping them quite soft, and fill the tartlets two-thirds high with them; in each one lay a poached egg, and stew chopped parsley over. Dress them onto a folded napkin, and serve at once. Eggs, Valencienne Style Put one breakfast cupful of hot, boiled rice into a saucepan with half a pint of hot tomato sauce, two mushrooms, one truffle cut into small pieces, and two tablespoonfuls of grated Parmesan cheese; season with salt and grated nutmeg, and cook over a hot fire for five minutes, stirring lightly with a wooden spoon. Remove the pan to the side of the stove to keep warm; put half an ounce of butter into a dish and set it on the hot stove to melt; break in eight fresh eggs, being careful not to injure the yolks, season with salt and pepper, and cook for two minutes. Arrange the rice mixture in four dome-shaped heaps, one at each end of the dish, and one at each side, place the eggs in the center, and serve immediately.