(LUNCHEON DISHES)
No. 1. Cut hard-boiled eggs in two lengthwise. Arrange them symmetrically on a flat dish, and pour over them a giblet sauce made of chicken or turkey gravy.
No. 2. Cut hard-boiled eggs into quarters. Make a ring form of boiled rice; fill the center with the eggs; pour over them some Béchamel sauce. Sprinkle the whole with bread-crumbs and grated cheese. Moisten the top with melted butter, and place in the oven to brown. Serve on the dish in which they are browned.
TOMATOES STUFFED WITH EGGS
Select round tomatoes of uniform size; remove the skins. Cut a slice off the tops, and take out the seeds and soft pulp. Drop into each one a raw egg, and replace the cover. Set the tomatoes into a buttered pan or into a baking-dish which can be sent to the table, and place in the oven for about ten minutes, or until the egg has set. Serve on the same dish and with a brown or a Béchamel sauce.
EGGS À LA REINE
DOWN TOWN CLUB
Make croustades, three inches in diameter and half an inch thick, from stale American bread. Dip them in good melted butter, put them on a pan in the oven until they are a nice light-brown color; then take out the center of each croustade and fill with foie gras. On the top of each put a poached egg; then pour over a cream sauce, sprinkle with truffles chopped fine, and serve immediately.
EGGS LIVINGSTON
DOWN TOWN CLUB. (FOR SIX PERSONS)