EGGS A LA BENNETT
6 hard-boiled eggs
2 tablespoonfuls of butter
1 teaspoonful of anchovy sauce
1 tablespoonful of finely chopped chives or onion
1/2 cupful of bread crumbs
1/2 teaspoonful of salt
Cut the eggs into halves lengthwise; remove the yolks, rub them with half the butter, salt, onion and anchovy paste. Fill these back into the whites. Cover the bottom of a baking dish with ordinary white sauce, stand in the eggs, put over the bread crumbs, baste them with the remaining butter, melted, and stand in the oven long enough to brown.
EGGS BROULLI
Beat four eggs. Add to them four tablespoonfuls of stock, four tablespoonfuls of cream, a saltspoonful of salt and half a saltspoonful of pepper. Turn them into a saucepan, stand in a pan of hot water, stir with an egg-beater until they are thick and jelly-like. Turn at once into a heated dish, garnish with toast and send to the table.
SCALLOPED EGGS
4 hard-boiled eggs
2 tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 cupful of finely chopped cold cooked chicken or fish
1 teaspoonful of salt
1 saltspoonful of pepper
Chop the eggs rather fine. Rub the butter and flour together, add the milk, stir until boiling, add the salt and pepper. Put a layer of eggs in the bottom of a casserole, or baking dish, then a layer of the fish or chicken, then a little white sauce, and so continue until the ingredients are used. Dust the top thickly with bread crumbs and bake in a moderate oven until nicely browned.
EGG FARCI
6 hard-boiled eggs 2 cupfuls of mashed potatoes 1 cupful of finely chopped cold cooked meat 1 tablespoonful of chopped parsley 1 tablespoonful of butter 1 tablespoonful of flour 1 gill (a half cupful) of milk 1 level teaspoonful of salt 1 teaspoonful of onion juice 1 saltspoonful of pepper