EGGS A LA REINE


6 eggs

1/2 pint of chopped cold cooked chicken

1/2 can of mushrooms

2 tablespoonfuls of butter

2 tablespoonfuls of flour

1/2 pint of milk

1/2 teaspoonful of salt

1 saltspoonful of pepper

Use ordinary shirring dishes for the eggs; butter them, break into

each one egg, stand these in a pan of boiling water and in the oven

until they are "set." Rub the butter and flour together, add the milk,

stir until boiling, add the salt, pepper, chopped chicken and

mushrooms, and put one tablespoonful of this on top of each egg and

send at once to the table. This is also nice if you put a

tablespoonful of the mixture in the bottom of the dish, break the egg

into it, and then at serving time put another tablespoonful over the

top.

EGGS AU MIROIR

Cover the bottom of a graniteware or silver platter with fresh bread

crumbs, break in as many eggs as are needed for the number of persons

to be served. Put bits of butter here and there, stand the platter

over a baking pan of hot water in the oven until the eggs are "set,"

dust them with salt and pepper and send them to the table.