151. Eggs A L'Exposition

Break eight eggs into a bowl and beat slightly with a fork; add half a teaspoon of salt and the same of chile powder; then stir in a cup of fresh American dairy cheese cut into a third of an inch cubes; melt a tablespoon of butter in an omelette pan, turn in the eggs and cook on a very slow fire, stirring thoroughly until the cheese is melted and the eggs are cooked.

152. Eggs Genevoise

Weigh six eggs, break them into a bowl, which has been rubbed with garlic, and beat until creamy; add a generous tablespoon each of thick cream and melted butter, a little onion juice, a half teaspoon of salt, a pinch of cayenne, and a third of their weight in grated cheese, preferably gruyere. Beat well and partly fill greased timbale moulds. Set them in a pan of hot water and bake in a moderate oven until firm like custard. Turn out and serve with any good sauce.

153. Eggs - Grecian

Butter a shallow earthen platter and sprinkle well with fresh mint, chopped very fine. Break six eggs carefully into the dish, season with salt and paprika and cover with a few tablespoons of thick cream. Sprinkle with fried crumbs and bake for five minutes.

154. Eggs Gruyere

Chop a quarter of a pound of gruyere cheese fine and melt in a cup of hot chicken broth with a tablespoon of butter; add a teaspoon of onion juice, a little grated nutmeg; then stir in four well-beaten eggs and cook until thick in a double boiler, stirring constantly. Serve on buttered toast.

155. Eggs Guatemalan

Slice two Spanish onions and two pell peppers fine ; fry until tender in three tablespoons of olive oil, then add six large tomatoes, cut up, and a half teaspoon of salt. Simmer about half an hour, then turn into a pudding dish and pour a very little sweet oil over the top. Break carefully, at equal distances, six eggs; cover and cook on top of the stove until the eggs are set. Half a cup of corn cut from the cob is a very nice addition to this. They can also be cooked in ramekins.

156. Eggs Hindu

Boil five eggs for twenty minutes; remove from shell and slice; spread in a buttered pudding dish and season with salt, pepper, cayenne and a rounded teaspoon of curry powder. Beat two eggs until creamy; add salt, pepper, a teaspoon of flour (dissolved in a tablespoon of cream), and two teaspoons of melted butter; beat again and pour into the pudding dish; sprinkle with crumbs and bake in a moderate oven.

157. Eggs And Mushrooms

Heat half a cup of tomato sauce and add half a teaspoon of Worcestershire sauce. Peel and break into small pieces half a pound of fresh mushrooms and saute them in two tablespoons of butter, then mix with half the sauce; pour into a shallow earthen baking dish and break six eggs over it. Pour the rest of the sauce over the top and bake until the eggs are set.

158. Egg Pie A La Marseilles

Rub the inside of a saucepan with a sliced garlic, then add three tablespoons of butter, and when it melts, three large onions, chopped fine; cover and simmer until tender; add two tablespoons of flour, a little salt, paprika, a bit of nutmeg or mace, and, when the flour has cooked for a few minutes (without browning), stir in a cup of thin cream. Line a deep pie-dish with rich paste, fill it with the mixture, then lay on top four hard-boiled eggs, cut in thick slices; cover with mashed potatoes; brush over with butter and bake. Serve hot or cold. Or omit the crust and potatoes, sprinkle with Parmesan and crumbs and bake.