Eggs à La Parisienne

Butter thickly the inner sides of as many dariole moulds as there are individuals to serve. Then sprinkle them thickly with fine-chopped parsley, ham or tongue. Break an egg into each mould, taking care not to break the yolk; sprinkle over the tops a little salt and pepper, and set in the blazer surrounded by hot water to two-thirds the height of the moulds. If, after a time, the water boils, even with the lamp turned low, put the blazer into the bath and continue cooking, until the eggs are set. The eggs should be covered while cooking. When cooked, turn from the moulds and serve with a purée of tomatoes. Half a cup of sliced mushrooms added to the purée improves this dish.

Curried Eggs

Curried Eggs.

Ingredients

6 eggs, cooked, in water just below the boiling-point, 20 minutes.

1/2 a cup of stock (fish, veal or chicken).

1/2 a cup of milk.

2 tablespoonfuls of butter.

2 tablespoonfuls of flour, or 1 teaspoonful of cornstarch.

1/2 a teaspoonful of curry powder.

1 slice of onion.

Teaspoonful of lemon juice.

Salt and pepper to taste.

Method

Cook the onion in the butter a few minutes, then remove it and add the flour and curry powder; when frothy add the milk and stock. As soon as the boiling-point is reached, set the blazer into the hot-water pan and add the eggs cut in quarters. Season with salt and serve on sippets of toast.

Light meats, fish, oysters and lobsters may be prepared in the same way, omitting the half-cup of milk in the case of oysters. Chickens' livers may also be prepared by the same recipe, in which case the livers should have been cooked previously. Or they may be sautéd in a little hot butter in one dish, while the sauce is made in another.

Shirred Eggs

Butter four or five shirring-dishes. To half a cup of grated bread crumbs and half a cup of chopped chicken or ham add enough cream to mix to a smooth, moist consistency, like butter. Season to taste with salt and pepper. Put a table-spoonful of the mixture into each dish, break in an egg, season with a dash of salt and pepper, cover with more of the mixture, and cook in the same manner as eggs à la Parisienne. Serve in the cups.

Eggs. (Creole Style)

Have prepared on a hot serving-dish a can of tomatoes, stewed until they are reduced to a scant pint, and upon the tomatoes rounds of buttered toast for each egg to be served. Break some eggs, one by one, into a cup, and turn them into the blazer two-thirds filled with hot water; turn the flame low and put on the chafing-dish cover; if the water boils, turn down the flame. When the eggs are nicely poached, remove with a skimmer to the toast. Pour out the water and melt in the blazer, browning if desired, two tablespoonfuls of butter; add one tablespoonful of lemon juice; heat to the boiling-point, dust the eggs with salt and pepper, pour over the sauce, and serve.