Turban Of Eggs

Stew a pound of fresh mushrooms, then cut them up very fine; stir them into a glassful of bechamel sauce, adding the yolks of six raw eggs. Pour this preparation into a buttered border-mould, and poach it for a quarter of an hour in a double steamer. Unmould and dress the border into a dish, and on top arrange six soft eggs, with a fine cockscomb between each one; cover with Spanish sauce.

Tuscany Eggs

Arrange six fried eggs in a circle, placing a square piece of cooked ham between each one; form a second circle above with halved mutton kidneys stewed in butter and Madeira sauce.

Two Brother Eggs

Line six tartlet moulds with puff paste, having had six turns and rolled out very thin; cook the tartlets in the oven and keep them warm. Beat five eggs with a handful of grated Parmesan cheese, seasoning with salt, pepper, and a little grated nutmeg. Scramble these eggs, keeping them quite soft, and fill the tartlets two-thirds high with them; in each one lay a poached egg, and stew chopped parsley over. Dress them onto a folded napkin, and serve at once.

Vol-Au-Vent Of Eggs

Make a vol-au-vent case, and fill it with alternate layers of puree of mushrooms and scrambled eggs, adding a little tomato sauce onto each layer, and between these strew some grated cheese.

Washington Eggs

Toast eight round slices of bread and lay them on a dish, cut some fresh tomatoes across in two, fry in butter and put a half on each slice of toast, on top arrange a round slice of sweet peppers. Lay two poached eggs on every one of the prepared toasts, and pour cream sauce mingled with tomato sauce around.

Eggs With Asparagus

Take some asparagus tops, chop into small pieces about the size of peas, and boil them, take them out, put into another saucepan with a little butter, chives and a small quantity of parsley, set the pan over a rather slow fire, add a little water, flour and salt and sugar to taste, and let them cook until quite done; arrange on a dish with a few eggs broken over, and season with nutmeg, salt and pepper. Put the dish on a hot stove, cook the eggs with a hot salamander, keeping the yolks soft, and serve in the dish they were cooked in.

Eggs With Cheese And Parsley

Grate four ounces of Parmesan cheese and chop fine a few sprigs of parsley; melt two ounces of butter in a stewpan, put in the parsley and fry for a few minutes; then add the cheese and two wineglassfuls of white wine and stir over the fire with a wooden spoon until the cheese is melted. Break in one egg, stir it well, then add another egg and so on until eight have been used. Turn the mixture out onto a hot dish, garnish with croutons of fried bread, and serve.

Eggs With Cream

Chop some cold chicken very fine, season to taste. Take a poacher and put a little of the chicken over the bottom of each compartment, depress it in the center and break into each, one egg; poach in water until quite set. Place on a dish with a folded napkin and serve with thick cream sauce.

Eggs With Kidneys

Break into a buttered dish twelve fresh eggs, or if desired, use six small dishes, breaking two eggs into each one; then cook them on the stove for two minutes. Cut into halves six mutton kidneys and broil, or stew them according to taste; then add them to the eggs, and serve with half a pint of hot perigueux.

Eggs With Tomato Sauce

Boil until hard, three eggs; peel and cut the whites into strips and put these over the fire with tomato sauce and let them get quite hot. Put a layer of this on a hot dish with pieces of fried bread all around. Chop the yolks of the eggs, put a layer over the sauce and egg white, then more tomato and more chopped egg, and so on until the yolks of the eggs and the tomato sauce are all dished, having a layer of the yolks on top.