Peel the mushrooms and cut them into small pieces; cook them in the three tablespoonfuls of butter till the butter is absorbed, then add the white sauce and allow to simmer for a quarter of an hour. Add the ham and the cooked eggs, cut in slices; season nicely, and turn into well-buttered ramequins, cover with some bread crumbs mixed with the melted butter, and heat thoroughly in the oven.
Serve hot.
EGGS WITH CREAM
- 6 eggs
- ½ pint (1 cup) cream
- Salt and pepper
- ¼ lb. thinly cut bacon
- 1 heaping tablespoonful (1 oz.) butter
Spread the butter on the bottom of a shallow fireproof dish, pour in the cream, sprinkle in a little salt and pepper, break the eggs carefully into the dish; partly cook the bacon in front of the fire, then place it on the top of the eggs.
Bake for ten minutes and serve hot.
This dish may be prepared in small casseroles, allowing one egg to each dish.
EGGS WITH MACARONI
- 4 hard cooked eggs
- ¼ lb. spaghetti
- 1 heaping tablespoonful (1 oz.) butter
- 2 heaping tablespoonfuls (1 oz.) grated cheese
- ½ pint (1 cup) white sauce
- 1 tablespoonful finely chopped parsley
- Salt and pepper
Break the spaghetti into a saucepan of fast boiling water, add one teaspoonful of butter, and cook it until tender, then drain. Thickly butter a fireproof dish, put in a layer of spaghetti, then a layer of sliced hard cooked eggs; dust these with a little salt and pepper.