Many Ways for Cooking Eggs

by S. T. Rorer

Produced by Karen Fabrizius, David Starner,

and the Online Distributed Proofreading Team.

MANY WAYS FOR COOKING EGGS

By Mrs. S.T. Rorer

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and Bread-Making, and other Valuable Works on Cookery.

CONTENTS

SAUCES

English Drawn Butter, Plain Hollandaise; Anchovy, Bechamel, Tarragon,
Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Paprika,
Curry, Italian

COOKING OF EGGS

To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, On a
Plate, de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a
la Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la
Valenciennes, Fillets, a la Suisse, with Nut-Brown Butter, Timbales,
Coquelicot, Suzette, en Cocotte. Steamed in the Shell, Birds' Nests,
Eggs en Panade, Egg Pudding, a la Bonne Femme, To Poach Eggs, Eggs
Mirabeau, Norwegian, Prescourt, Courtland, Louisiana, Richmond,
Hungarian, Nova Scotia, Lakme, Malikoff, Virginia, Japanese, a la
Windsor, Buckingham, Poached on Fried Tomatoes, a la Finnois, a la
Gretna, a l'Imperatrice, with Chestnuts, a la Regence, a la
Livingstone, Mornay, Zanzibar, Monte Bello, a la Bourbon, Bernaise, a
la Rorer, Benedict, To Hard-boil, Creole, Curried, Beauregard,
Lafayette, Jefferson, Washington, au Gratin, Deviled, a la Tripe, a
l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci,
Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a
la Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops,
Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce,
Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with
Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip