This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Eggs like a small hand-mirror; shirred eggs.
American name; eggs dropped in a rather deep oval dish well spread with soft butter, and soft-cooked either in the oven or on top of range.
Eggs a good woman's way; baked with chopped onions and vinegar.
Eggs like the sun; same as Duxelles.
Cooked in small moulds with chopped onions, brown sauce, etc.
Hard-boiled., sliced; in buttered cases lined with bread crumbs, with cheese in white sauce between the slices; crumbs on top; lightly baked.
Hard-boiled, sliced in dish with tomato sauce and grated cheese; crumbs over; baked.
Hard-boiled, split lengthwise, in Bechamel sauce; crumbs over; browned in the oven.
Slices in white sauce with butter and pastry.
Same as eggs a la tripe.
Sliced in white sauce; covered with cheese and crumbs; browned.
Eggs dropped singly into hot oil and fried in round shape; served with croutons and brown tomato sauce.
Asweetdish; a kind of egg-pudding; made of 4 oz. butter, 1 oz. flour, 1/2. cream, in a saucepan; lemon rind, 1 oz. sugar, 8 eggs, 5 oz. pistachio nuts pounded; stirred over fire till like thick scrambled eggs; smoothed over in a dish; sugared; glazed in quick oven.
Hard-boiled and minced in cream sauce thick enough to set when cold; seasoned sufficiently for the eggs; some parsley and chives; rolled when cold; breaded; fried.
Spinach boiled green, drained and buttered; a neatly poached egg on top.