Eggs, Maitre D'Hotel

Boil until hard, six eggs; peel and cut into quarters, arranging them on a dish that will stand the heat of the oven; put in some pieces of butter, sprinkle a little chopped parsley, tarragon, chervil, pepper and salt over, and set the dish in a moderate oven until the butter is melted. Turn the eggs and cook a few minutes longer, then take them out, and serve.

Married Eggs

Blanch eight artichoke bottoms, then cook them in some gravy. Make a preparation with four" hard-boiled eggs chopped up very fine, mix in plenty of very finely-chopped fine herbs that have been parboiled in hot water, add three raw egg yolks, salt, a little cayenne pepper and a little tomato sauce; mix all together well and cover the artichokes with this, smooth the surface nicely with the blade of a knife, strew with breadcrumbs and melted butter and set them in the oven for four minutes. Arrange them systematically on a dish, and serve.

Matelote Of Eggs

Put one pint of either red or white wine in a stewpan, the wine having been diluted with one-third its quantity of water. Chop up an onion, mix it with a little pepper, salt, a bunch of sweet herbs and one clove of garlic and boil in the wine for five minutes; strain, put it back in the saucepan and poach ten eggs in it. Arrange the eggs on a dish when done. Thicken the wine with butter rubbed in flour, stir over the fire until the flour has cooked, pour over the eggs, and serve.