eggs recipes

Make a half pint of cream sauce. Put half of it in the bottom of a baking dish or into the bottom of ramekin dishes or individual cups. Break fresh eggs on top of the cream sauce, dust with a little salt and pepper, pour over the remaining cream sauce,...

Make a tomato sauce. Pour one-half in the bottom of a baking dish or granite platter, break in from four to six fresh eggs, cover with the other half of the sauce, dust the top with grated cheese, and bake in a moderate oven until "set," about fifteen...

6 eggs4 chicken livers12 nice mushrooms1/2 cupful of stock1/2 teaspoonful of salt1 dash of pepperPut the stock in a saucepan and boil rapidly until reduced one-half, add a drop or two of browning. Throw the chicken livers into boiling water and let...

6 eggs2 lamb's kidneys1 cupful of fresh bread crumbs2 level tablespoonfuls of butter2 level tablespoonfuls of flour1/2 pint of stock1 teaspoonful of kitchen bouquet1/2 teaspoonful of salt1 saltspoonful of pepperSplit the kidneys, cut out the tubes;...

6 eggs1/2 cupful of cream2 tablespoonfuls of grated onion1 clove of garlic1/2 teaspoonful of salt1 saltspoonful of pepperAdd the onion and the garlic, mashed, to the cream; pour it in the - bottom of a baking dish, break on top the eggs, dust with salt...

Cover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the number of persons to be served. Put bits of butter here and there, stand the platter over a baking pan of hot water in the oven...

6 eggs1/2 pint of chopped cold cooked chicken1/2 can of mushrooms2 tablespoonfuls of butter2 tablespoonfuls of flour1/2 pint of milk1/2 teaspoonful of salt1 saltspoonful of pepperUse ordinary shirring dishes for the eggs; butter them, break into each...

To each half dozen eggs allow three lambs' kidneys. Broil the kidneys. Shir the eggs as directed in the first recipe. When done, put half a kidney on each side of the plate and pour over sauce Perigueu...

Shir the eggs as directed. Have ready, carefully boiled, two sets of calves' brains; cut them into slices; put two or three slices between the eggs, and then pour over browned butter sauc...

Rub the bottom of a baking dish with butter. Dust it lightly with salt and pepper. Break in as many fresh eggs as required. Stand the dish in a basin of water and cook in the oven five minutes, or until the whites are "set." While these are cooking,...

Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes...

Cover the bottoms of individual dishes with a little butter and a few fresh bread crumbs; drop into each dish two fresh eggs; stand this dish in a pan of hot water and cook in the oven until the whites are "set." Put a tiny bit of butter in the middle...

To do this successfully one must prepare a mixture, and not use the egg alone. If an egg mixture or a croquette is dipped in beaten egg and rolled in cracker crumbs and dropped into fat, it always has a greasy covering. This is the wrong way. To do...

To preserve eggs it is only necessary to close the pores of the shells. This may be done by dipping them in melted paraffine, or packing them in salt, small ends down; or pack them in a keg and cover them with brine; or pack them in a keg, small ends...