Many Ways for Cooking Eggs

by S. T. Rorer

EGGS MIRABEAU

Cut a sufficient number of rounds of bread, toast them carefully and cover them with pate de foie gras, put on top of each a poached egg, pour over sauce Perigueux, and send to the table.

EGGS NORWEGIAN

Cover rounds of toasted bread first with butter and then with anchovy paste, put on top of each a poached egg, pour over anchovy sauce, and send at once to the table.

EGGS PRESCOURT

Toast slices of bread, put thin slices of chicken on each, on top of this a poached egg, cover with sauce Bernaise, and serve at once.

EGGS COURTLAND

Mince sufficient cold chicken to make a half cupful. Make a half pint of cream sauce, add the minced chicken, a half teaspoonful of salt and a dash of red pepper. Toast a sufficient quantity of bread, put it on a heated platter, pour over a small quantity of the minced chicken and cream sauce, put on each a poached egg, cover with the remaining sauce, dust with parsley and serve with a garnish of green peas.

EGGS LOUISIANA

Make a half pint of tomato sauce, toast a sufficient quantity of bread, butter the bread and put on each slice a poached egg; cover with the tomato sauce.