- 4 egg yolks
- ¼ lb. (½ cup) butter
- 1 onion
- 1 tablespoonful flour
- 1½ pints (3 cups) water
- Salt and pepper
- 1 tablespoonful chopped parsley
- Toast points
Chop the onion and fry it for a few minutes in the butter, stir in the flour, cook a minute, then add the water, bring to boiling point, and season with parsley, salt, and pepper.
Beat up the yolks of the eggs, add them off the fire, stirring till all is mixed.
Have the toast points in petites marmites, pour in the soup, and serve as quickly as possible.
EGG AND MUSHROOM RAGOUT
- 3 hard cooked eggs
- ¼ lb. mushrooms
- 1 heaping tablespoonful (1 oz.) butter
- 1 pint (1 cup) stock
- 1 teaspoonful flour
- Salt and pepper
- Little chopped parsley
Peel the mushrooms and fry them for a minute in the hot butter in a fireproof dish, add the flour, stock, salt, and pepper. Boil for three minutes, add two of the eggs cut lengthways.
Garnish with the other egg and the parsley.
EGGS IN RAMEQUINS
- 5 hard cooked eggs
- ¼ lb. mushrooms
- 3 tablespoonfuls butter
- 1 pint (2 cups) white sauce
- ½ cupful cooked chopped ham
- A few bread crumbs
- ⅓ cupful melted butter
- Salt and pepper to season