[Mme. van Marcke de Lunessen.]
EGGS AND MUSHROOMS
Pick over half a pound of mushrooms, cut them in small pieces like dice, and put them to stew in the oven with plenty of butter, pepper, and salt. Make a thick white sauce, and you may add to it the juice from the mushrooms when they are cooked; then stir in the mushrooms. Take three hard-boiled eggs, and separate yolks from whites. Put into a shallow vegetable-dish the whites cut up in small pieces, pour over them the bechamel with the mushrooms, and finish up by sprinkling over the top the hard-boiled yolks, which you have crumbled up with a fork.
[Mme. Braconnière.]
BELGIAN EGGS
Make some scrambled eggs, and place them on a very hot dish, and pour round them a thick tomato sauce. Decorate the dish quickly with thick rounds of tomato.