Wash and peel the mushrooms, chop them finely, and fry them in a little melted butter. Beat up the eggs, and pour them into a saucepan; add the cream, mushrooms, butter, and seasonings. Stir over a quick fire until the eggs are lightly set.
Have the toast neatly trimmed ready on a hot fireproof dish, put the egg mixture on the top of it, and serve immediately.
SHRIMP EGGS
- 6 eggs
- 18 large picked shrimps
- 3 heaping tablespoonfuls finely chopped cooked tongue
- 1 tablespoonful cream
- 2 tablespoonfuls sherry wine
- 1 pint (2 cups) good thick gravy
- A few drops red coloring
- Some parsley
- Salt and pepper
Butter some small casseroles and break into each an egg; put into the oven and let cook, but they must not harden. Put the gravy into a saucepan, add the sherry wine, the tongue, and the shrimps, simmer for ten minutes, but do not allow it to boil.
Season nicely, add the cream and red coloring; pour over the eggs, place a sprig of parsley in the center of each, and serve at once.
SOUFFLÉ OMELET
- 6 eggs
- 3 heaping tablespoonfuls (3 ozs.) sugar
- 1 tablespoonful cornstarch
- ½ teaspoonful rose extract
- Some raspberry preserves
Beat the yolks of the eggs and the sugar thoroughly together; then add the cornstarch and the rose extract. Add a pinch of salt to the whites of eggs and beat them up stiffly. Mix them carefully with the yolks and sugar. Turn half of the mixture into a buttered fireproof dish, spread over with raspberry preserves, then put the remainder of the mixture on the top, smooth over with a knife, dredge with sugar, and make a few incisions with the point of a knife, so as to form a pretty design.
Bake in a moderately hot oven for twenty-five minutes.