CREAM OF CELERY
This is prepared in the same manner as the Cream of Spinach, using celery pulp instead of spinach. The roots of the celery as well as the stalks should be boiled to make the pulp.
Chapter IV
THIRD COURSE
EGGS
EGGS
Plain French Omelet
Beaten Omelet
Omelet Chasseur
Eggs à la Romaine
Eggs baked in Tomatoes
Eggs baked in Green Peppers
Scrambled Eggs with Tomato
Creamed Poached Eggs
Creamed Egg Baskets
Poached Eggs with Greens
Eggs in Nests
Eggs Farci, No. 1
Eggs Farci, No. 2
Eggs with Giblet Sauce
Eggs à l’Aurore
Scrambled Eggs with Brains
NO. 29.
1. EGGS À LA ROMAINE.
2. EGGS BAKED IN TOMATOES.
3. EGGS BAKED IN GREEN PEPPERS.
4. SCRAMBLED EGGS WITH TOMATOES.