Egg Entrees.

145. Eggs L'Aiglon

Cut six hard-boiled eggs across in halves, remove the yolks and a small bit of the white to make it possible to stand them on end. Rub the yolks smooth with a little olive oil, then put in a bowl, which has been rubbed with garlic, and add to it a small onion and a pimiento, chopped very fine, salt, a bit of mustard and pepper to taste. Roll in the white of an egg, beaten stiff, and then in grated cheese and place each on a round of bread slightly hollowed out and brushed over with melted butter. Fill the whites with the stuffing, in a pyramid, sprinkle thickly with grated cheese and paprika and brown in a hot oven. Serve with cream or tomato sauce.

146. Eggs A L'Ardenaise

Beat to a stiff froth the whites of six eggs; add a half teaspoon each of onion juice, finely chopped chives and parsley, salt and paprika; or omit the herbs and use four tablespoons of grated Parmesan. Butter a shallow earthen platter, spread it over with the whites and pour very carefully on top four tablespoons of thick cream. Drop the unbroken yolks at equal distances on top and bake in a quick oven until set.

147. Eggs A La Athertonwood

Select six medium-sized thick summer squash; remove the skin carefully and pare away all irregularities; then steam until almost tender. Cut a circle, two inches across, from the stem end and scoop out half of the interior; then pour half a teaspoon of olive oil, or melted butter, in each; add salt and pepper and place in a baking pan; break an egg in each, sprinkle with grated cheese, salt and pepper and crumbs, and bake until the eggs are set; then pour a spoonful of tomato or cream sauce over and serve.

148. Eggs Caracas

Scald a cup of dried beef for a minute, then drain and chop fine; add a cup of tomatoes, a quarter of a cup of grated cheese, a few drops of onion juice, a piece of green pepper, chopped fine, and a bit of cayenne. Melt two tablespoons of butter in an omelette pan, stir in all the ingredients and when quite hot add three eggs, well beaten, and cook like scrambled eggs.

149. Eggs Aux Croutons

Rub a hot frying pan with a sliced clove of garlic and then heat in it a wineglass each of olive oil and melted butter. Fry a finely chopped onion for a few moments, then strain out and fry in the grease half a cup of stale bread, cut in dice, stirring to keep from burning. When golden brown, drain and keep hot. Beat six eggs enough to mix together. Pour into a well-greased omelette pan and scramble, adding just before they set two tablespoons of thick cream, salt, paprika, and the croutons. Stir until well set, but not too dry, and garnish with crisp bacon or sausages.

150. Eggs - East Indian

Cut a small slice from each end of three hard-boiled eggs and cut in halves across; melt two ounces of butter in a saucepan; add a heaping teaspoon of curry powder, a dessert spoon of anchovy sauce and stir until blended; then add the egg-yolks, pounded smooth. Fill the whites with this, place each on a round of fried toast and garnish with water-cress.