159. Eggs Normandy

Break six eggs carefully on a well buttered fireproof dish; stir a heaping tablespoon of butter with the same of flour over a moderate fire for a few minutes, then stir in half a cup of oyster liquor and the same of cream, and, when the sauce thickens, season with salt, paprika and a tablespoon of sherry or Worcestershire sauce. Add a cup of oysters (cut up if they are large), and cook until the edges curl; then pour over the eggs, sprinkle with grated crumbs and bake until the eggs are well set.

160. Eggs Al Pomodoro - Italian

Heat two tablespoons of olive oil and fry in it a shaving of garlic, a thinly sliced onion and a chopped pepper (without seed), until all are tender, but not brown; add four cut-up tomatoes, cover and simmer for half an hour. Season with salt and pepper and stir in six eggs, beaten together, and a tablespoon of grated Parmesan or gruyere cheese. Scramble until the eggs are set, but not too dry, and serve with triangles of fried toast.

161. Eggs A La Stork

Season a pint of hot cream sauce (No. 123) with a teaspoon each of Worcestershire sauce and mustard, a pinch of paprika and a cup of grated cheese. Cook until the cheese melts; then pour it into a hot pudding dish and break over it six eggs, taking care not to break the yolks. Cook on top of the stove until the eggs are well set, and serve.

162. Eggs Stuffed A La Valparaiso

Boil four eggs hard; remove shells and cut in two lengthwise. Mash the yolks with a little thick cream and a few bread crumbs. Season highly and fill the whites. Have ready a batter made of a well-beaten egg, a teaspoon of olive oil, a cup of warm milk, a pinch of salt and enough flour to make it as thick as double cream. Beat hard and set aside for an hour before using. Pour a large spoonful of the batter into a pan of deep smoking fat, placing at once an egg on the batter, face down. Fry until golden brown, a few at a time, then drain. Serve with a cream sauce, to which the remainder of the yolk paste has been added. If liked, the paste can be seasoned with anchovy paste or sardines, grated cheese, chopped ham, etc.

163. Eggs En Surprise

Boil six eggs for five minutes, then drop into cold water for a moment and remove the shells, without breaking the eggs. They should be quite soft inside but hold their shape. Roll them in egg and bread crumbs (like croquettes) twice. Fry in deep fat, drain, and serve with any good sauce.

164. Eggs, Swiss

Butter well a flat earthen platter and sprinkle with grated gruyere cheese. Place on it a layer of bread cut in very thin slices and spread with butter and French mustard. Cover with thin slices of Swiss cheese and sprinkle with a few chopped chives, salt and paprika. Now break six eggs on the cheese very carefully, cover all with a little thick cream, sprinkle with cheese, and bake until the eggs are set.

165. Eggs Tres Moutarde

Boil six eggs for five minutes, drop in cold water for a moment, remove shells and cut in two lengthwise, arranging on a hot platter and keeping warm. Mix a scant tablespoon (or less) of dry mustard with a little milk, and add it to half a cup of melted butter. Season with a teaspoon of tarragon vinegar, the same of chopped chives, and salt and pepper. Stir until it boils; pour over the eggs and serve.

166. Spanish Omelette

Chop fine together three green chiles, without the seed, two tomatoes and two onions. Cook in a frying pan in a tablespoon of lard until tender and rather thick; then season with salt and pepper. Beat six eggs together and stir into the mixture. When it is slightly set let it brown on one side, then fold over like an omelette and serve on a hot platter.