EGGS A LA VALENCIENNE


6 eggs

1 pint of dry boiled rice

1/2 pint of strained tomato

2 mushrooms

2 tablespoonfuls of grated Parmesan cheese

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

1/2 saltspoonful of grated nutmeg

1/2 teaspoonful of paprika

1 teaspoonful of salt

1/2 saltspoonful of pepper

Rub the butter and flour together, add the strained tomato, stir until

boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.

Take a granite or silver platter, put in two tablespoonfuls of butter

extra, let the butter melt and heat; break into this the eggs, being

very careful not to break the yolks. Let the eggs cook in the oven

until "set." Then put around the edge of the dish as a garnish the boiled rice, pour over the eggs the tomato sauce, dust the top with


the Parmesan cheese and send at once to the table.