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Eggs meyerbeer by: elinoi

To each half dozen eggs allow three lambs' kidneys. Broil the kidneys. Shir the eggs as directed in the first recipe. When done, put half a kidney ...

Eggs a la reine by: lesianne

6 eggs 1/2 pint of chopped cold cooked chicken 1/2 can of mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk 1/2 ...

Eggs au miroir by: guffrot

Cover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the number of persons to be ...


eggs a la paysanne
by: pompeiana

6 eggs 1/2 cupful of cream 2 tablespoonfuls of grated onion 1 clove of garlic 1/2 teaspoonful of salt 1 saltspoonful of pepper Add the onion and the ...

Eggs a la trinidad by: djazahal

6 eggs 2 lamb's kidneys 1 cupful of fresh bread crumbs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of stock 1 ...



Eggs rossini by: brin

6 eggs 4 chicken livers 12 nice mushrooms 1/2 cupful of stock 1/2 teaspoonful of salt 1 dash of pepper Put the stock in a saucepan and boil rapidly ...

Egg timbales by: guylan

Butter small timbale molds or custard cups, dust the bottoms and sides with chopped tongue and finely chopped mushrooms. Break into each mold one ...

Eggs coquelicot by: andor

Grease small custard or timbale cups and put inside of each a cooked Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt, stand ...

Eggs suzette by: nasrah

Bake as many potatoes as you have persons to serve. When done, cut off the sides, scoop out a portion of the potato, leaving a wall about a half ...

Eggs en cocotte by: segal

Chop fine one good-sized onion. Cook it, over hot water, in two level ...



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