Split and toast English muffins. Sauté circular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a dropped egg, and pour around Hollandaise Sauce II (see p. [274]), diluted with cream to make of such consistency to pour easily.
Eggs à la Lee
Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around.
Mushroom Purée. Clean one-fourth pound mushrooms, break caps in pieces, and sauté five minutes in one tablespoon butter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoon each butter and flour cooked together. Season with salt and pepper.
Eggs à la Commodore
Cut slices of bread in circular pieces and sauté in butter. Remove a portion of centre, leaving a rim one-fourth inch wide. Spread cavity thus made with pâté de foie gras purée, place a poached egg in each and pour over a rich brown or Béchamel sauce to which is added a few drops vinegar. Garnish with chopped truffles.
Eggs, Waldorf Style
Arrange poached eggs on circular pieces of buttered toast, surround with Brown Mushroom Sauce (see p. [268]), and place a broiled mushroom cap on each egg.
Poached Eggs with Sauce Bearnaise
Poach six eggs, arrange in serving dish, cover eggs alternately with red and yellow sauce, and garnish with parsley.