These are specially useful for luncheon, and for dinner when maigre dishes are required. Some of them are suitable for savouries. At luncheon they are usually served first, as at a foreign dejeuner, but they are sometimes introduced as second-course dishes. This does not, of course, apply to the sweet omelettes.

oeufs

à l'aurore are shred hard-boiled whites of eggs in Allemande sauce, in layers with grated Parmesan and the yolks of the eggs powdered. à la Béchamel are hard boiled, cut in halves, and served in Bechamel sauce. à la Bénédictine are hard boiled, cut in halves, the yolks mixed with Maître d'hôtel sauce, and put back into the whites; garnished with watercress. à la bonne fern me are baked with chopped onions and vinegar. à la Bourgeoise are baked with butter, over slices of Gruyère cheese and thin slices of bread. à la Celestine are poached, and served on croûtons spread with shrimp sauce. à la Florentine are lightly boiled, shelled, and served on a purée of fowl, garnished with fried pastry straws. à la Frascati are hard boiled, breadcrumbed with grated ham or tongue mixed with the crumbs, fried, and served with white sauce.

oeufs

à la Gasconne are hard boiled, cut in halves, the yolks mixed with watercress butter and put back into the whites; served in deep rings of buttered bread garnished with cress.

à la Gounod are poached, and served on round slices of tongue on croutons of fried bread, and are masked with a brown sauce and garnished with watercress.

à l'Indienne, or are poached in a curry sauce. au kari

à la matelote are poached, and served on croûtons, garnished with strips of anchovies and gherkins, with fine-herbs sauce.

à la neige are spoonfuls of whipped whites poached in milk, and served in the milk with yolks of eggs.

à la Norfolk are hard boiled, cut in halves, bread-crumbed and fried; served with Piquante sauce.

à la Normande are hard boiled and cut in halves, the yolks mixed with pounded shrimps, and put back into the whites, and are garnished with small salad.

à la Poonah are hard boiled and cut in halves, have an anchovy and shrimp stuffing, and are served with rice and curry sauce.

à la Portugaise are poached, and served on croutons, covered with half tomatoes filled with savoury stuffing.

à la Provençale are cooked in small moulds with brown sauce and chopped onions, and served with brown sauce.

à la St. James are boiled hard in moulds, the yolks mixed with chopped truffles and put back into the whites, and are served in Mayonnaise sauce with chopped truffles.

oeufs

à la Suisse are baked in a dish lined with slices of cheese, covered with cream and sprinkled with grated cheese.

à la Sultane are baked in a sauce of yolks of eggs with oil and chutney.

à la Toulouse are poached, and served on round slices of ham or tongue, and are masked with white sauce, and garnished with button mushrooms and slices of truffles.

à la Tripe are hard boiled, cut in slices, and served with slices of onions and Bechamel sauce.

au beurre noir are fried, and served in black-butter sauce.

au bouillon are steamed with stock in little moulds, and served with gravy.

au gratin are slices of hard-boiled eggs in layers with white sauce and grated Parmesan, sprinkled with breadcrumbs and baked.

au miroir, or are baked with butter and seasoning sur le plat in the dish in which they are served.

au soleil are poached, dipped in batter and fried. These are sometimes called enfritot.

au velouté are hard boiled, cut in slices, and served in white sauce.

aux pistaches are mixed with cream and pounded pistachio nuts, and baked.

brouillés are so-called "buttered" eggs, cooked with butter and cream.

brouillés à are cooked with butter, chopped l'Indienne onion and curry powder.

brouillés au jam- are buttered eggs dressed with the bon, aux cham- addition of chopped ham, mushpignoiis, aux rooms, asparagus or truffles. pointes d'as-perges, or aux truffes

Ceufs en aspic are slices of hard-boiled eggs set in a mould of aspic.

en caisse are cooked in little souffle cases half filled with breadcrumbs.

farcis, or en are hard boiled and cut in halves, canapes the yolks mixed vvith chopped parsley, butter, etc, and put back into the whites; a la creme, they are served with Bechamel sauce.

farcis au Par- have a cheese stuffing, and are served mesan with cheese sauce.

poches are poached, and may be served au jambon, on oval slices of fried ham, with Poivrade sauce; or au jus, with brown gravy, garnished with fillets of anchovy placed crosswise on each egg. Beignets aux aufs are slices of hard-boiled eggs, dipped in batter and fried. Côtelettes d'aeaufs are cutlet shapes of chopped hardà la Comte de boiled eggs in white sauce, breadParis crumbed and fried, and served with green peas, or mushrooms, and a white sauce with chopped ham. Crepincttes d'aeufs are slices of hard-boiled eggs, coated

à la Soubise with Soubise sauce, wrapped in pork caul, breadcrumbed and fried.

Plovers' or Lapwings' eggs are set in a mould of aspic, or served with a border of aspic round them, as Ceufs de pluviers, or vanneux, en aspic, or a l' aspic. A la Char-mante, they are set in little moulds of aspic garnished with strips of beetroot, gherkin and white of egg, and are served with a mayonnaise of shred cucumber and celery. A l'lrlandaise, they are set on the top of little iced moulds of macédoine vegetables in green Mayonnaise sauce with whipped cream and tarragon vinegar, and are garnished with watercress.