Part 33 (1/2)

_Method._--Cook the mushrooms in the tomato sauce until tender; add the seasoning and the eggs, which have been broken into a bowl. Lift the whites carefully with a silver or wooden fork while cooking, until they are set; then p.r.i.c.k the yolks and let them mix with the tomato, whites of the eggs and mushrooms. Serve quite soft on toast.

=Scotch Woodc.o.c.k.=

Make a cup of white sauce; add one tablespoonful of essence of anchovies and five hard-boiled eggs cut into quarters lengthwise.

=Eggs a la Italienne.=

INGREDIENTS.

5 eggs.

1 cup of milk.

1/2 a cup of boiled spaghetti, chopped.

1 tablespoonful of b.u.t.ter.

1/2 a cup of fresh mushrooms, sliced.

1 teaspoonful of chopped parsley.

1 scant teaspoonful of salt.

White pepper.

_Method._--Melt the b.u.t.ter in the blazer and saute in it the sliced mushrooms; add the milk and spaghetti, and, when heated thoroughly, put the blazer in the bath and add the beaten eggs. Stir and cook until the eggs have thickened; then add the parsley and seasoning, and serve at once.

=Eggs a la Parisienne.=

b.u.t.ter thickly the inner sides of as many dariole moulds as there are individuals to serve. Then sprinkle them thickly with fine-chopped parsley, ham or tongue. Break an egg into each mould, taking care not to break the yolk; sprinkle over the tops a little salt and pepper, and set in the blazer surrounded by hot water to two-thirds the height of the moulds. If, after a time, the water boils, even with the lamp turned low, put the blazer into the bath and continue cooking, until the eggs are set. The eggs should be covered while cooking. When cooked, turn from the moulds and serve with a puree of tomatoes. Half a cup of sliced mushrooms added to the puree improves this dish.

=Curried Eggs.=

(See cut facing page 186.)

INGREDIENTS.

6 eggs, cooked, in water just below the boiling-point, 20 minutes.

1/2 a cup of stock (fish, veal or chicken).

1/2 a cup of milk.

2 tablespoonfuls of b.u.t.ter.

2 tablespoonfuls of flour, or 1 teaspoonful of cornstarch.

1/2 a teaspoonful of curry-powder.

1 slice of onion.

Teaspoonful of lemon juice.

Salt and pepper to taste.