The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1897-04-18
Fantastic Ways of
Cooking the
Humble Egg.

eggs as you may need to serve. Roll them
in flour, then dip them in beaten eggs; roll
again in fresh bread crumbs and fry in suf-
hcient hot butter to completely cover them
for one minute. Cut from a kitchen loaf of
bread as many heart-shaped crutons as you
have eggs. Cover them with fresh mint leaves
and place them on a dish. Now place an egg
on each crouton thus dressed and surround all
with thick tomato sauce.
EGGS OUDINOT-Take three hard-boiled
eggs, split 1engthwise and remove the yolks.
Chop the yolks and half the amount in bulk
of cooked and chopped mushrooms. Mix
gently with tablespoonful of Bachamel sauce
season with salt pepper and nutmeg, and
garnish the empty white pieces Of the eggs
with this stufing. Dilute a little Bechamel
sauce with a tablespoonful of cream and
small piece of butter Put part of the
sauce on the bottom Of baking pan, enough
to cover it, and lay the eggs on it and cover
yith the rest Of the sauce. Put a pinch of
Parmesan cheese on each egg and bake for ten
minutes.
EGGS FLORA-Break four eggs into an
egg dish, wei buttered with sweet butter
taking care not to break the yolks. Cook very
soft in a moderate oven. In the meantime
take six large fresh mushrooms and scoop
out the centers. Cook them in a saucepan
with the juice of a lemon, some salt, pepper
and glass of good Rhine wine. Now have
some hot clarified butter ready in a pan,
INTO which drop two dozen Of fragrant fresh
vloiets, which should not be allowed to re-
main more than fifteen seconds. Drain them
wei and line the inside of the mushrooms
with them. Dress them around the eggs and
pour over them the mushroom gravy, per-
fumed with drop Of extract of violet Car
nlsh the dish with a wreath of fresh parsley
EGGS, WASHINGTON-Poach two eggs
dress them upon two round. fresh-toasted
croutons the same size as the eggs Garnish
your croutons with Russian caviar Take
some fresh tomatoes, sliced the same size
as the croutons, and dip them in flour and
Try them in hot melted butter. Then place
your tomatoes upon your crutons of caviar.
Ihen Tor poaching add round piece of sweet
pepper the size of a quarter Then around
your eggs a sauce MontebelIo and serve il
very hot.
EGGS, CANADc Take two fresh tomatoes
dip them in hot water in order to remove
the skins. Cut slice in the top large
enough to retire the seed or interior break
one raw egg in each tomato; mask with cream
sauce, cover your tomato with the removed
sllce place the tomato in a buttered saucepan
and let cook slowly for eight or ten minutes
Dress them on very hot plate, surrounded
cccle with Mareira sauce
Any one who can obtain some plover eggs
can prepare an exceptionally fine Easter
DISH by following these directions ''Place one
dozen pIoYer's eggs in a saucepan cover with
cold water and place on the fire. Boil eight
minutes and remove to cool. Take some
Datter and with dough syringe make nest
on rough dish and bake in the oven. When
done let it cool and fill the center with
W9Lercre5s and dress the eggs on top"
POACHED EGGS A LA BANGOULE- PERL
GORD-Poach eggs in the ordinary way, keep
ing them warm by hot water Jacket Pre-
pare nall dozen artichoke tips, placing them
ON hot plate. Then take the poached eggs