Eggs Farci, No. 1
Eggs Farci, No. 2
Eggs with Giblet Sauce
Eggs à l’Aurore
Scrambled Eggs with Brains
NO. 29.
1. EGGS À LA ROMAINE.
2. EGGS BAKED IN TOMATOES.
3. EGGS BAKED IN GREEN PEPPERS.
4. SCRAMBLED EGGS WITH TOMATOES.
EGGS
Egg dishes are especially useful for luncheon, as they are easily and quickly prepared, are always liked, and can be served in a great variety of ways. They may be used as a first course, or in the order named in the list.