Eggs A La Parisienne (Moulded Eggs)

Sprinkle the inside of buttered dariole moulds with fine-chopped parsley. Break an egg into each mould, dust with salt and pepper, set on a folded paper in a pan of hot water, and let poach, covered, on the top of the range, or in the oven, as convenient, until the eggs are firm, then turn from the moulds on to a hot serving-dish. Have ready a can of tomatoes that have been cooked fifteen minutes with a slice of onion and passed through a sieve; season with salt and pepper and re-heat with a cup of canned mushrooms, or let simmer ten minutes with a cup of fresh mushrooms, peeled and sautéd in two tablespoonfuls of butter. Pour the tomatoes and mushrooms about the eggs and serve at once.

Eggs Moulded In Pimentos

Line buttered timbale, or dariole moulds with canned pimentos (a can costing eighteen cents contains a dozen pimentos); break an egg into each mould, and poach until the egg is set; then turn from the moulds on to rounds of buttered toast and serve with cream sauce.