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Chapter
1: Cooking of Eggs
de
Lesseps
Meyerbeer
a la
Reine
au Miroir
a la
Paysanne
a la Trinidad
Rossini
Baked
in Tomato Sauce
a la Martin
a la
Valenciennes
Fillets
a la
Suisse
with Nut-Brown Butter
Timbales
Coquelicot
Suzette
en Cocotte
Steamed in the
Shell
Birds' Nests
Eggs en
Panade
Egg Pudding
a la Bonne
Femme
To Poach Eggs
Eggs
Mirabeau
Norwegian
Prescourt
Courtland
Louisiana
Richmond
Hungarian
Nova
Scotia
Lakme
Malikoff
Virginia
Japanese
a la
Windsor
Buckingham
Poached on
Fried Tomatoes
a la Finnois
a la
Gretna
a l'Imperatrice
with
Chestnuts
a la Regence
a la
Livingstone
Mornay Zanzibar
Monte
Bello
a la Bourbon
Bernaise, a la
Rorer
Benedict
To Hard-boil
Creole
Curried
Beauregard
Lafayette
Jefferson
Washington au
Gratin
Deviled
a la
Tripe
a l'Aurore
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Chapter
2: 111 EGG Recipes
a la
Dauphin
a la Bennett
Brouilli
Scalloped
Farci
Balls
Deviled
Salad
Japanese Hard
en
Marinade
a la Polonnaise
A la
Hyde
a la Vinaigrette
a la
Russe
Lyonnaise
Croquettes
Chops
Plain
Scrambled
Scrambled with Chipped Beef
Scrambled
with Lettuce
Scrambled with Shrimps
with
Fresh Tomatoes
with Rice and Tomato
with
Asparagus Tips
Egg Flip
Chapter
3: Omelets
Omelet
with
Asparagus Tips
with Green Peas
Havana
with Tomato Sauce
with Oysters
with
Sweetbreads
with Tomatoes
with
Ham
With Cheese
with Fine
Herbs
Spanish
Jardiniere
with
Fresh Mushrooms
O'Brien
with
Potatoes
Chapter 4: Sweet Omelets
Omelet a
la
Washington
with Rum
Swiss
Souffle
a la Duchesse
ouffle
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