With a Saucepan Over the Sea

Adelaide Keen went abroad with a notebook and came home with the recipes — cocka leekie from Scotland, petite marmite from Paris, the maids of honor of Richmond — each dish tagged with the country that gave it.

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Fried Eggs (Alsace-Lorraine Wash and slice)

(Alsace-Lorraine.) Wash and slice neatly 1 large cooked carrot; add 1 gill of white stock, a spoonful of butter, 12 roasted and shelled chestnuts, and 2 sausages, sliced. Stir and cook 20 minutes, add salt, pepper, and a spoonful of sherry. Pour over the 10 fried eggs, with the vegetables around.

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