BEEF MARROW QUENELLES—Put one-half pound beef marrow into a basin, with an equal quantity of breadcrumbs, add two tablespoons of flour; salt and pepper to taste. Work it into a smooth paste with the yolks of six eggs and the whites of one. Take it out a little at a time and poach in boiling salted water, drain, trim, and serve very hot.
CALF'S LIVER QUENELLES—Steep a thick layer of bread in milk, until well soaked, then squeeze and mix with half a pound of finely ground calf's liver, and season with parsley, chives and lemon peel in small quantities, and all finely ground. Dust in salt and pepper and a tablespoonful of flour. Bind the mixture with beaten eggs. Divide the mixture with a tablespoon into small quantities and shape each one like an oval. Plunge the ovals into a saucepan of boiling water and boil for a half an hour. Chop some bacon, place it in a frying-pan with a lump of butter and fry until brown. When the quenelles are cooked pour the hot bacon and fat over them, and serve.
CHICKEN QUENELLES—Mix together one teacupful each of breadcrumbs and finely pounded cooked chicken. Season highly with salt and cayenne and bind with raw egg yolks. Mold into pieces about the size and shape of an olive, between two spoons. Roll in egg and cracker dust and fry them, or poach them in boiling broth or water until they float, and use them as desired.
MISCELLANEOUS
BEAUREGARD EGGS—Two level tablespoons butter, two level tablespoons flour, one-half level teaspoon salt, one cup milk, four hard-boiled eggs. Make a white sauce of the butter, flour, salt and milk, and add the whites of the eggs chopped fine. Cut buttered toast in pointed pieces and arrange on a hot plate to form daisy petals. Cover with the sauce and put the egg yolks through a ricer into the center.
EGG AND POTATO SCALLOP—Fill a buttered baking dish with alternate layers of cold boiled potatoes sliced thin, hard-boiled eggs also sliced, and a rich white sauce poured over each layer. Cover the top with buttered crumbs and set in the oven until the crumbs are browned.
EGGS SCRAMBLED IN MILK—Half pint of milk, five eggs. Heat the milk in a saucepan and when it is just at the boiling point stir in the eggs, which should have been beaten enough to mix them thoroughly. Stir steadily until they thicken, add a half teaspoonful of salt and serve at once.
EGG WITH WHITE SAUCE FOR LUNCHEON—Cut stale bread into one-fourth slices and shape into rounds, then saute in olive oil. Arrange on a hot platter and on each place a French poached egg. Cover with Marnay sauce, sprinkle with buttered breadcrumbs and put in oven just long enough to brown crumbs. For the Marnay sauce, cook one and one-half cups of chicken stock with one slice of onion, one slice carrot, bit of bay leaf, a sprig of parsley and six peppercorns until reduced to one cup, then strain. Melt one-fourth cup of butter, add one-fourth cup flour, and stir until well blended, then pour on gradually while constantly heating the chicken stock and three-fourths cup scalded milk. Bring to the boiling point and add one-half teaspoon salt, one-eighth teaspoon paprika, two tablespoons of Parmesean cheese and one-half cup goose or duck liver, cut in one-third inch cubes.
LIGHT OMELET—Separate your eggs and beat the yolks until thick and light colored, adding a tablespoonful cold water for each yolk and a seasoning of salt and pepper. Beat the whites until they are dry and will not slip from the dish, then turn into them the beaten yolks, folding carefully until thoroughly blended. Have the pan hot and butter melted, turn in the mixture, smothering it over the top, cover and place on asbestos mat on top of stove until well risen, then uncover and set in the oven to dry. Try it with a heated silver knife thrust in the middle. When done, cut across the middle, fold and turn out, dust with sugar, glaze and serve quickly.