The 1918 Fanny Farmer Cookbook

Eggs may be baked in small tomatoes. Cut a slice from stem end of tomato, scoop out the

pulp, slip in an egg, sprinkle with salt and pepper, cover with buttered crumbs, and bake.

Eggs à la Tripe

Serve dropped eggs on Lobster Croquettes shaped in flat round cakes one−half inch thick.

Garnish with lobster claws and parsley.

Eggs à la Benedict

Split and toast English muffins. Sauté circular pieces of cold boiled ham, place these over the

halves of muffins, arrange on each a dropped egg, and pour around Hollandaise Sauce II ,

diluted with cream to make of such consistency to pour easily.

Eggs à la Lee

Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a

dropped egg, and pour around

Mushroom Purée. Clean one−fourth pound mushrooms, break caps in pieces, and sauté

five

minutes in one tablespoon butter. Add one cup chicken stock and simmer five minutes. Rub

through a sieve and thicken with one tablespoon each butter and flour cooked together.

Season

with salt and pepper.

Eggs à la Commodore

Cut slices of bread in circular pieces and sauté in butter. Remove a portion of centre, leaving a

rim one−fourth inch wide. Spread cavity thus made with pâté de foie gras purée, place a

poached egg in each and pour over a rich brown or Béchamel sauce to which is added a few

drops vinegar. Garnish with chopped truffles.

Eggs, Waldorf Style

Arrange poached eggs on circular pieces of buttered toast, surround with Brown Mushroom

Sauce , and place a broiled mushroom cap on each egg.

Chapter VII − EGGS

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