Dropped Eggs, served with Tomato Sauce I.
Poached Eggs à la Reine
Cover circular pieces of toasted bread with sliced fresh mushrooms sautéd in butter and moistened with cream. Poach eggs and arrange on mushrooms. Pour over all white sauce to which grated Parmesan cheese has been added. Sprinkle with grated cheese and put in oven to brown. Garnish with canned pimentoes cut in fancy shapes.
Eggs à la Suisse
4 eggs
½ cup cream
1 tablespoon butter
Salt
Pepper
Cayenne