Stuffed Eggs
- 6 eggs hard-cooked
l cup [White Sauce]
1 tablespoon chopped red pepper
½ cup finely minced chicken or other meat
salt, pepper, Worcestershire sauce
Cut eggs in halves lengthwise, remove yolks, and mash. Add meat and seasonings; moisten with [White Sauce]; press in shape of ball and return to white. These eggs may be placed in a dish, covered with [White Sauce] and buttered crumbs, and baked; or covered with a small square of paraffine paper daintily twisted at the ends, for a picnic dish.
French Omelet
- 2 eggs
2 tablespoons hot water
¼ teaspoon salt
few grains cayenne
1 tablespoon butter
Melt butter in frying pan, add well-beaten eggs, to which seasonings and hot water have been added. Cook on cool portion of range, lifting mixture as for Scrambled Eggs. When creamy, pour into a hot buttered frying pan, brown delicately, fold, and serve. Garnish with parsley.