CREAMED POACHED EGGS
Poach eggs, the French style preferred. Lay them on rounds of bread sautéd in butter. Arrange them symmetrically and pour over them a plentiful amount of white sauce made partly of stock, and having the yolk of one or two eggs stirred in after it is taken from the fire. Garnish the dish with a large bunch of parsley, or a bunch of nasturtiums.
The dish may be varied by placing a very thin slice of broiled ham under each egg; or the eggs may be covered with a tomato sauce.
NO. 31. CREAMED EGG BASKETS ON BEAN PURÉE.