Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, few grains cayenne, one cup cream. Cook until thick, add two egg yolks and six hard-cooked eggs, cut in pieces, and serve hot on toast.
Scrambled Eggs and Tomato
Melt two tablespoons butter; add one tablespoon each of chopped pepper and onion, one cup cooked tomato, one half teaspoon salt. When hot, add four eggs slightly beaten; when scrambled, serve on toast.
Poached Eggs on Toast
May be prepared in chafing dish.
Creamed Lobster
Melt two tablespoons butter; add one fourth teaspoon salt, few grains cayenne, two tablespoons flour, one cup cream, few gratings nutmeg. Cook ten minutes, add meat from a two-pound lobster cut in small pieces, the grated coral, and one tablespoon butter. One teaspoon Worcestershire and one teaspoon mustard may be added.
Lobster à la Newburg
Melt two tablespoons butter; add one tablespoon flour, one teaspoon salt, few grains cayenne, one cup cream. Cook five minutes; add three egg yolks well beaten, the meat from a two-pound lobster, and just before serving, two tablespoons each of sherry and brandy.