Florentine Eggs In Casseroles

Finely chop cooked spinach and season with butter and salt. Put one tablespoon spinach in each buttered individual casserole, sprinkle with one tablespoon grated Parmesan cheese, and slip into each an egg. Cover each egg with one tablespoon Bechamel Sauce and one-half tablespoon grated Parmesan cheese. Bake until eggs are set, and serve immediately.

Deerfoot Shirred Eggs

Cut six Deerfoot Farm Sausages in half-inch pieces and fry in one teaspoon melted butter six minutes. Add one cup tomato sauce, to which has been added one teaspoon finely chopped parsley. Put mixture in six buttered shirred egg dishes, crack two eggs in each dish and bake until eggs are set.

Eggs A La Victoria

Cut bread in third-inch slices, shape with a round cutter and saute in butter until delicately browned. On each round of bread place a sauted chicken's liver, over liver a French poached egg, and pour over all tomato sauce. Sprinkle with finely cut chives and serve at once.

Egg And Pimiento Timbales

Line well-buttered timbale or Dario moulds with canned pimientos, fill with egg custard, place in pan of hot water, cover with buttered paper, and bake until firm. Turn on circular pieces of fried bread and serve with Bread Sauce.

Egg Custards, Bread Sauce

Beat three eggs slightly and add three-fourths cup milk. Season with one-half teaspoon salt, one-eighth teaspoon pepper, a few grains cayenne, and a few drops onion juice; then strain into buttered timbale moulds, set in pan of hot water (having water half surround mould) and bake until firm. Remove to serving dish and pour around Bread Sauce. This recipe makes a sufficient quantity for six timbales.

A Group of Dishes for Eggs, Vegetables and Entrees.

A Group of Dishes for Eggs, Vegetables and Entrees.

Bread Sauce

1 1/2 cups milk.

1/3 cup fine stale bread crumbs 1 onion 5 cloves.

Few grains cayenne 1/3 teaspoon salt 3 tablespoons butter 1/2 cup coarse stale bread crumbs.

Cook milk twenty-five minutes in double boiler with fine bread crumbs and onion stuck with cloves. Remove onion, add salt, cayenne and one-half the butter. Pour sauce around the timbales and sprinkle with the coarse crumbs browned in remaining butter.

Creamed Eggs With Sardines

4 tablespoons butter.

1/4 cup soft, stale bread crumbs.

1 cup thin cream.

2 hard-boiled eggs.

1 1/2 box sardines 1/2 teaspoon salt 1/4 teaspoon paprika 1/8 teaspoon pepper.

Melt butter, add bread crumbs and cream, and bring to the boiling point; then add eggs, finely chopped, sardines freed from skin and bones, and seasonings. Again bring to the boiling point and serve at once.

Stuffed Eggs In Aspic

Cut six hard-boiled eggs in halves lengthwise, remove yolks and mash three. Add to mashed yolks three tablespoons melted butter, three anchovies, finely chopped, two teaspoons tarragon vinegar, one tablespoon French mustard, one-half tablespoon chopped capers, one-half teaspoon paprika, and one teaspoon salt. When well blended, fill halves of whites with mixture and coat with aspic. Arrange slices of chilled tomatoes on serving dish, marinate with French Dressing and place on each a prepared egg and surround with chopped aspic jelly colored light green.

Florentine Eggs

Remove shells from hard-boiled eggs. Dip one egg in water colored green, one in water colored violet, and leave one white. Cut in halves lengthwise and remove yolks and some of the white. Mash yolks and add one-fourth cup chopped lobster or crab meat, and two tablespoons sauted chopped mushroom caps. Moisten with any salad dressing and refill whites with mixture. Arrange on a bed of watercress.