Part 13 (1/2)

[_Mme. van Marcke de Lunessen_.]

POACHED EGGS, TOMATO SAUCE

Make some rounds of toast and b.u.t.ter them; place on each a slice of tongue or of ham. Keep these hot, and poach as many eggs as you require.

Slip each egg on the toasts, and cover them quickly with a highly seasoned tomato sauce.

[_Mme. van Marcke de Lunessen_.]

EGGS AND MUSHROOMS

Pick over half a pound of mushrooms, cut them in small pieces like dice, and put them to stew in the oven with plenty of b.u.t.ter, pepper, and salt. Make a thick white sauce, and you may add to it the juice from the mushrooms when they are cooked; then stir in the mushrooms. Take three hard-boiled eggs, and separate yolks from whites. Put into a shallow vegetable-dish the whites cut up in small pieces, pour over them the bechamel with the mushrooms, and finish up by sprinkling over the top the hard-boiled yolks, which you have crumbled up with a fork.

[_Mme. Braconniere_.]

BELGIAN EGGS

Make some scrambled eggs, and place them on a very hot dish, and pour round them a thick tomato sauce. Decorate the dish quickly with thick rounds of tomato.

EGGS a LA RIBEAUCOURT

b.u.t.ter some little paper cases, and let them dry in the oven. Put into each one a pat of b.u.t.ter and let it melt lightly. Break an egg into each case, taking care not to break the yolk, and put a bit of b.u.t.ter on each yolk. Place in a quick oven till the whites are half set. At the moment of serving take them out, and have ready some minced tongue or ham, to sprinkle on them, and decorate with a big bit of truffle.

TO USE UP REMAINS OF MEAT

Cut in slices the remains of any cold meat, such as pork, beef, veal, ham, or mutton. Melt in a pan a bit of salt b.u.t.ter the size of a walnut, and put in it an onion cut into fine slices; let it get brown in the hot b.u.t.ter. In another pan put a larger piece of b.u.t.ter rolled in a soup-spoonful of flour; add to it the onion and b.u.t.ter, and add enough water to prevent the sauce from getting very thick. Add, if you wish it, a teaspoonful of meat-extract and a pinch of salt. Have ready some mashed potatoes, but let them be very light. Place the slices of meat in a fireproof dish, pour the sauce on them, then the mashed potatoes, and put the dish in the oven, all well heated through. This is called in Belgium ”_un philosophe_.”

[_Paquerette_.]

VEAL WITH ONIONS

Take a lump of b.u.t.ter the size of an egg, and let it color in a saucepan. Slice some onions and fry them in another pan. When fried, add them to the b.u.t.ter with some sliced carrots, a few small onions, and your pieces of veal, salt, and pepper. Add a small quant.i.ty of water, and close the lid on the saucepan. When the meat is tender, you can thicken the sauce with a little flour. This is a good way to use veal that is hard, or parts that are not the best cuts.

[_Paquerette_.]