EGGS BERNAISE


6 whole eggs

4 yolks of eggs

4 tablespoonfuls of stock

4 tablespoonfuls of olive oil

1 tablespoonful of chopped parsley

1 tablespoonful of tarragon vinegar

1 tablespoonful of butter

1 tablespoonful of flour

1/2 cupful of strained tomato

1 teaspoonful of onion juice

1/2 teaspoonful of salt

Put the stock, yolks of eggs and olive oil into a saucepan, stir over

hot water until you have a thick, smooth sauce like mayonnaise; take

from the fire, and when slightly cool stir in the tarragon vinegar and

parsley. Rub the butter and flour together, add the tomato, and when

boiling add a palatable seasoning of salt and pepper. Toast six halves

of English muffins or squares of bread. Heat a platter, butter the

toast, put it on the hot platter, and poach the eggs. Put one poached

egg on each slice of toast, fill the bottom of the dish with tomato

sauce and put a tablespoonful of Bernaise sauce on top of each egg.

These may be garnished with a little chopped truffle, or a little

chopped parsley.