CHAPTER X.

_Eggs._

To judge of freshness, and how to preserve eggs, 261.

Boiled eggs, 262. " " 1, 262. " " 2, 262. " " 3, 262.

Poached eggs, No. 1, 263. " " No. 2, French style, 263. " " No. 3, 263.

Fried " 264.

Scrambled, 264.

Plain French omelet, 264.

Variations of the, 265. No. 1, 265. No. 2, 265. No. 3, green, 266. No. 4, aux fines herbes, 266. No. 5, with peas or tomatoes, 266. No. 6, with ham, 266.

Beaten omelet, 266.

Shirred eggs, 266. sur le plat, 266. au miroir, 266. cocotte, 266.

Molded eggs, 267. a la polignac, 267.

Ham and eggs, 268.

Poached eggs on anchovy toast (supper dish), 268.

Poached eggs on anchovy toast (entree for luncheon), 268.

Poached egg with tomato, 268.

Eggs a la villeroi (entree for luncheon), 269.

Egg a la Bourguinonne, 270. " a l'aurore, 270.

Golden cream toast, 270.

Curried eggs, 271.

Stuffed " No. 1, 271. " " " 2, 272.

Egg croquettes, 272.

Other ways of serving hard-boiled eggs, 272.

Tomatoes stuffed with eggs, 272.

OEufs a la reine, } } Downtown club, N.Y., 273. Eggs Livingston, }

Eggs au beurre noir, 273.

Spanish omelet, 274.