Boil six eggs hard and leave until cold; then peel and cut into halves lengthwise, and dust a small quantity of pepper, salt and cayenne over each half of egg, and pour over it a few drops of oil and vinegar. Take small quantities and chop together, of chervil, chives and tarragon leaves; place them in the center of the dish, and arrange the halves of egg around this. Wash, drain and chop a few young lettuce leaves, place them around the eggs, and serve.

Eggs And Beet-Root Salad

Take some cooked beet-roots, peel, slice and put in a pan with a few tablespoonfuls of olive oil and toss them about over a brisk fire until hot. In another pan poach some new-laid eggs and trim them. Pile the slices of beet-root in the center of a hot dish, garnish around with the eggs, dredge them lightly with pepper, squeeze the juice of a lemon over, and serve at once. This makes a very good breakfast dish, and takes but little time to prepare.