NO. 28. OMELET CHASSEUR.
OMELET CHASSEUR
Make either a French or a beaten omelet. Before folding it, place in the center some well-seasoned or creamed minced chicken, or other meat. Fold the omelet and turn it on to a dish. Cover the top with well-seasoned tomato. The tomato should be dry enough to hold its place, leaving a border of yellow egg between the tomato and the meat.
No. 1. Eggs à la romaine. Cut sliced bread into rounds and sauté them in butter. Place on each one an artichoke bottom which has been heated in hot water. On the artichoke place an egg poached in the French style (see page [51]). Arrange the eggs around a mound of green peas, and pour over the eggs a white sauce made partly of chicken stock, with the yolk of an egg beaten in the last thing.
No. 2. Eggs baked in tomatoes. Select round tomatoes of uniform size. Cut off the stem ends and take out enough of the pulp to leave a space as large as an egg. Sprinkle the inside with salt and pepper. Drop into each one an egg. Place the filled tomatoes in a baking-dish with a little hot water, and bake them about fifteen minutes, or until the eggs are set and the tomatoes are a little softened. Serve the eggs on rounds of bread browned in butter. No sauce is required with this dish.
No. 3. Eggs baked in green peppers. Select green peppers of uniform size and shape. Cut off the stems close to the peppers so they will stand firmly. Take off the tops and remove the seeds and ribs. Parboil them. Remove them from the water as soon as they are a little tender, and before they become limp. Break an egg into each one. Set them in a baking-pan with a little hot water, and bake them slowly about fifteen minutes, or until the eggs are set. Arrange them on rounds of browned bread with white sauce in the dish.
No. 4. Scrambled eggs with tomato. Place scrambled eggs on rounds of browned bread, and on the top of each piece place a slice of broiled tomato (see page [97]). Serve with or without a white sauce.
NO. 30. CREAMED POACHED EGGS.