Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1899-03-26
FROM EASTER EGGS.
SUGGESTIONS FOR MAKING Ths
uosr OF SIMPLE INGREDIENTS.
ANY HOUSEWIFE CAN FOLLOW THEN.
The Chefs by whom the Recipes
Were Prepared Have Purposeiy
Made Them to Suit Housenoios
Where Plain Cooking f. Done.
ecorresvondence of the Dispatch)

(Correspondence of the Dispatch)
NEW YORK, March 25.-rhe corner
in eggs being thing Of the past those
adjuncts to the celebration OF Easter VIII
be as great a feature OF the festivities as
each wear. why eggs should be the most
proninent article Of diet at Easter II Is
not the purpose Of this article to discuss
They are so. and. bowling to the inewta-
bic. the best thing to do is to make the
best OF 1t and serve them in the most APP
pet,zing way that culinary science d.
reefs. II you inquired of one of the sio'ooo
cooks who minister TO the appetites OF
our epicurean millionares. whether tnero
were more than half a dozen ways In
which eggs could he served you would
be regarded with a smile OF pity and told
that the real cook recognizes no limit 10
the number of recipes for cooking the pre-
| scribed article for Easter diet.
Some of the most famous chefs or
America have been invited to suggest
some simple original recipes for egg-cook-
ing. and from among n number received,
the following are selected as being tho
most valuable.
|. EGGS-CANADA.
| Remove the skins OF two fresh toma-
| toes by steaming. Take out the seed ny
| cutting IA slice OFF the top. ana pour the
| contents OF an egg raw into each To-
| mato Mask with cream sauce, replace
the slice cut off TO remove the seed ana
| then cook slowly for ten minutes In
! buttered saucepan. Surround WIN Ma
deira sauce on a hot plate.
EGGS A LA CAsTELLANE.
SNUFF half dozen French pancakes.
| with durcels Of fresh mushrooms. ana
| wrsp them around an equal number or
noached eggs: bread and fry them and
serve cold on bread-crusts suitably gar
nished.
BRAIN-OMELET.
| (,bop IN some boiled calves brains, mix
ing mushrooms. pepper. salt, and suet-
h,,,ter Ada an omeet made from three
fresh eggs: mix the whole preparation
and serve hot.
POACHED EGGS A Ia BAuGoclu
PERIGORD.
plaza slr artichoke tips on n hot plate.
ON these artichoke tips put some poached
og,s and garnish with finely-chopped trur.
az ornament with breadcrumbs frieo
in butter.
EGGS a LA ST. JAMES
pamove the outer skin Of some green
a,nars nv means of hot fat, clean out tho
seeds bv cutting off the stalks. Make a
,oornfshing OF onions, green peppers.
,nushrooms. and fresh tomatoes, sliced
and fried in oil. Put n portion Oh tha
| ,arufshing in the bottom OF the green
neppers. place one raw egg on top season
veil. bake TO Il color in oven, ana serve
hot.
EGGS A LA AfARNAY.
prenare a mixture Of white cream sauce
white pepper, and salt and grated Pafihe
San cheese Upon half this mixture piaV'
some soft poached eggs cover I'M, ".
the other half OF the sauce, ana sprinhi'
u.i,h Grated Parmesan cheese ana re"
Grons of melted butter. Brown tho whoi'
tightly in the oven and serve hot
COACHED EGGS A LA HUSSARDE.
ttasb some cooked bacon with mush
-aanos MIX with a little melted jelly
rnt sour tomatoes I'm half and remove IN
,nterior. Warm them IN the oven. liner
insert the hash and place poached go
ON each tomato Brown, ana serve Oh
hot plates.
EGGS FLORA.
cooon out the middle OF six large. ffesl
usbrooms Cook with lemOn-Juice. VIII
calf pepper. and a glass OF Rhine wine
preak four eggs into a well-buttered egg
dish. carefully keeping the yolks 'n,ac'
pour the mushroom sauce over th's
eogs garnish with fresh parsley. an
serve. 49,
FccS A LA BLANCHARD.
Law a slice Of lean ham on four Drown
cd slices of muffin. On each snce ol h" r,
MACE a poached egg prepared by inc io'
pin,,,,,e mems: into quart Of water
boiled with salt and few drops OF vine
ear break eight fresh eggs, while IN
wafer IS boiling. When the whites OF ~
60 have settled. remove the eggs care
fnIlv and place them In cold water Irt
10 uniform shape, warm IN o'en' a."
place on the ham as before ihs'ruc'e''