This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"An established luncheon dish, young in fame, but firmly established and approved since the first trial, is a dish of plattered eggs whose golden yolks are set in a red-brown semi-fluid of tomato puree and shredded anchovies".
Sliced eggs in onion-cream sauce.
Stuffed eggs. Hard-boiled, cut in halves, yolks mixed with grated ham and parsley; butter over in the oven; served on croutons.
Sausage skins are filled with the same mixture as for "omelet with fine herbs," in a raw state, filled with a funnel, divided into sausage lengths with twine, carefully poached without boiling; skin taken off when cold, warmed in butter, served ornamentally with a vegetable.
Poached eggs cut when cold like biscuits with a round cutter, coated with Duxelles sauce, breaded, egged, and breaded again, fried.
Hard-boiled split, yolks removed, whites filled with mixture of fine-cut nouilles mixed with minced ham; cooked yolks like vermicelli through a seive on top.
Poached eggs on a dish of boiled rice plainly seasoned with salt and butter; stick cinnamon boiled in the rice.
Quartered eggs in curry sauce, made by slicing an apple and onion and frying them in butter, curry powder, flour and water added to make the sauce; hard eggs put in, and served with a border of rice when hot enough.
Scrambled eggs with truffles cut in dice, warmed in butter separately, then mixed in.
Scrambled eggs with butter, onion, salt, pepper,, cayenne, curry powder and lemon juice.