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Poached Eggs (Roumania and Turkey Make)

(Roumania and Turkey.) Make a puree of 1 pound of cooked and chopped calves' liver, 1 cup or less of stock, parsley, pepper, and salt. Put this through a sieve, arrange on a dish, as a bed for 6 poached eggs, and pour around a sauce made of stock, flavored with capers or tarragon vinegar.

EGGS (as cooked in Nuremberg.).

Peel 4 hard-boiled eggs, dip them in batter, fry brown, dip and fry again, until twice the usual size. Serve with a sauce of tomatoes or on a bed of spinach, cooked and made into a paste.

FRIED EGGS (as cooked in Scotland).

Make a forcemeat of 1/2 cup of milk and equal parts of bread-crumbs and chopped ham, the yolk of an egg, and a little French mustard. Dip fried eggs in this, then fry again, and serve with a salad of watercress. EGGS (as cooked in Lyons).

Peel and slice 6 hard-boiled eggs. Make a sauce of 2 large white onions, chopped fine, 1 ounce of butter, add 1/2 pint of stock, parsley and seasoning. Pour this over the eggs, in a border of fried potatoes.