Eggs A La Valencienne

Egg And Cheese Recipes
6 eggs 1 pint of dry boiled rice 1/2 pint of strained tomato 2 mushrooms 2 tablespoonfuls of grated Parmesan cheese 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 saltspoonful of grated nutmeg 1/2 teaspoonful of paprika 1 teaspoonful of salt 1/2 saltspoonful of pepper Rub the butter and flour together, add {More...}

Eggs Mornay

Egg And Cheese Recipes
6 eggs 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1/2 teaspoonful of paprika 4 tablespoonfuls of grated Parmesan cheese Rub the butter and flour together, add the milk, stir until boiling, add the salt and paprika, and if you have it, a teaspoonful of soy; pour {More...}

Omelet With Cheese

Egg And Cheese Recipes
Beat six eggs until they are thoroughly mixed. Add a half cupful of thick cream, four tablespoonfuls of grated cheese, a saltspoonful of black pepper and a half teaspoonful of salt. Mix and finish the same as plain omelet. {More...}

Eggs Au Gratin

Egg And Cheese Recipes
Make a pint of cream sauce. Hard-boil six eggs. Cut them into slices. Put them in the baking dish and cover with the cream sauce. Dust thickly with cheese, and brown quickly in the oven. {More...}

Eggs A La Dauphin

Egg And Cheese Recipes
Remove the shells from six hard-boiled eggs, cut them into halves, lengthwise, take out the yolks, press them through a sieve. Add four level tablespoonfuls of melted butter, and half a teaspoonful of salt, a grating of nutmeg and two tablespoonfuls of Parmesan cheese. Add half a cupful of cream to a half cupful of {More...}

Eggs A La Bourbon

Egg And Cheese Recipes
6 eggs 1/2 pint of stock 1 tablespoonful of butter 6 tablespoonfuls of grated Parmesan cheese 1/2 teaspoonful of salt 1 dash of pepper Put the stock in a small saucepan, poach the eggs in it, two at a time; lift them carefully and lay them on a hot granite or silver dish. When all {More...}

Eggs A L’aurore

Egg And Cheese Recipes
d Hard-boil six eggs, cut them into halves lengthwise, take out theyolks, keeping them whole. Cut the whites into fine strips. Make a cream sauce. Add to it two tablespoonfuls of finely chopped sardines or finely chopped lobster or crab, a tablespoonful of tarragon vinegar. Add the whites of the eggs, and, when quite hot, {More...}