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Friday, March 27, 2009 |
EGGS BEAUREGARD
Hard-boil five eggs. Separate the whites from the yolks. Put the yolks
through a sieve. Put the whites either through a vegetable press, or
chop them very fine. Make a half pint of cream sauce, season it and
add the whites.
Have ready a sufficient amount of toast, carefully
buttered. Put this on a heated platter, cover over the cream sauce and
the whites, dust the tops with the yolks, then with salt and pepper.
Garnish the edge of the dish with finely chopped parsley, and send at
once to the table.
EGGS LAFAYETTE
Hard-boil six eggs, chop them, but not fine. Make a half pint of curry
sauce. Put the chopped eggs over a bed of carefully boiled rice, cover
with the curry sauce, garnish with strips of Spanish pepper and serve.
This dish may be changed by using tomato sauce in place of the curry
sauce. |
posted
by neptunus @ 5:20 AM
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