Andalusian Eggs

Poach six very fresh eggs, pare them neatly and dress them in a circle on a Duchess potato border browned in the oven. Cover the whole with American sauce to which has been added a little finely-chopped green pepper and strew the surface with a little chopped tarragon. Serve while quite hot with more of the sauce apart.

Eggs And Artichokes

Boil in water twelve artichoke bottoms for half an hour and hard boil half the quantity of eggs. Cut as many rounds of bread as there are artichoke bottoms, making them about one inch larger in diameter; put a lump of butter in a flat stewpan and, when boiling, put in the rounds of bread and fry until well browned. When cooked drain the artichoke bottoms, peel and cut the hard-boiled eggs into halves, place an artichoke bottom on each round of bread and then half an egg, the cut side downward. Spread a folded napkin or an ornamental dish-paper over a hot dish, arrange the toast and eggs tastefully upon it, garnish with fried parsley, and serve with a sauceboatful of rich gravy.

Eggs And Cream

Put one pint of cream into a saucepan and boil it until it is reduced to half a pint. Beat up ten eggs and mix them with the cream and season with salt and pepper. Stir the mixture over the fire until the eggs are curdled; then turn it out onto a hot dish, put a small quantity of grated nutmeg on the top, brown under a salamander, and serve.

Ham And Eggs

Broil some thin slices of ham, and poach as many eggs as there are slices of ham. Put the ham on a hot dish, with an egg on each slice, and serve.

Eggs And Olives

Remove the skins and stones from six olives and mince them together with a slice of cooked ham. Have ready five hard-boiled eggs, remove the shells and cut off a piece from each end so that they will stand. Cut them in halves, put the yolks into a mortar with the ham and olives and pound them to a smooth paste, adding half an ounce of butter. Sprinkle over a little red pepper and fill up the whites with the mixture; arrange them on an ornamented paper, decorate them with pieces of toast and parsley, and serve. The half eggs should have the appearance of cups, and they may be served without the Daper with a little tartar sauce poured over them.

Eggs As Tripe

Boil until hard a dozen eggs; when cold tut into slices; peel some small pickling onions, put them into a stewpan with a little butter, and fry over a slow fire; dredge over with flour; pour in three-quarters of a breakfast cupful each of stock and cream, and stew gently until tender; season to taste with salt and pepper. When the onions are ready, put in the eggs and leave them until hot, moving the stewpan to the side of the fire. Turn the whole out onto a hot dish, garnish with croutons of fried bread, and serve immediately.

Egg Aurora

Boil one dozen eggs until hard, take off their shells, cut them in halves, remove the yolks and run them through a fine sieve; put four ounces of butter in a saucepan with one breakfast cupful of cream, one teaspoonful of flour, a little grated nutmeg, salt and pepper, and set it on the fire; simmer gently without boiling until thick, then throw in the whites of half the eggs, previously chopped fine, and stir well. Put the remainder of the whites on a dish, pour over the mixture, put a little butter on this, and melt it with a salamander. When the butter is quite melted, serve, taking care to keep it very hot.