European and American cuisine

Cup Eggs on Toast. — Butter V, dozen cups and dust them with fine bread crumbs, put into each one a raw egg and a little salt ; set the cups in a pan of hot water on the stove till the whites are hard. In the meantime cut several slices of bread into rounds with a cake cutter, toast to a handsome golden color, spread with butter, and put on to each round one of the eggs in cup. Serve hot. Eggs on Toast. — Cut the bread into slices 7^ inch in thickness, and toast them on both sides to a golden color, butter and lay the toast on a hot dish ; put on to each piece of toast a poached egg or 1 tablespoonful scrambled eggs or egg miroir, or spread the toast with anchovy butter, and over this put scrambled eggs. Another way is to free some anchovies from skin and bones, lay 1 S42 y^G^ DISHES. anchovy oyer each piece of toast, and cover with scrambled eggs ; or cut fine some smoked herrings and put it over the toast ; also fine slices of salmon may be used. Boiled ham or tongue minced fine may be used in the same way. Clams scalded in their own liquor, then chopped fine, mixed with a little butter, then spread over toast and with eggs over it are good ; so are fine-cut shrimps mixed with scrambled eggs then put over buttered toast. A nice way is to spread round shapes of toast with fine-minced tongue. Heap scrambled eggs upon these in half-moon shape, garnish with parsley. Egg Chops and Croquettes. — Melt ^ tablespoon butter with 1 tablespoon flour, boil 2 minutes; add ^ cup milk, boil 3 minutes; add % teaspoonful salt, 2 dashes paprika, % teaspoonful mustard, mix well ; add 2 raw yolks, cook up ; add 3 hard-boiled eggs rubbed through sieve; cool. Then take up spoonfuls, turn in beaten egg, then in fine bread crumbs ; shape with two knives into chops or croquettes; fry in hot fat till light brown. Serve with tomato sauce. Egg Timbales* — Prepare same as egg chops, add white of egg beaten stiff, mix and fill into buttered timbale molds, sprinkle with parsley; set in a pan with water; cover with buttered paper, and poach in oven till firm to touch. Eggs Farces h I'AUemande.— Boil 6 eggs 10 minutes, remove and lay in cold water ; when cold take off the shell, cut the eggs lengthwise in halves ; take out the entire yolk, mash fine in a bowl, add 1 ounce melted butter, Y, cupful fine-minced boiled ham or tongue, 2 boneless anchovies, 1 teaspoonful fine-chopped shallot or white onion, V4 clove of bruised garlic, V4 teaspoonful pepper, mix all well together. Fill the preparation into the eggs, lay them on the dish on which they are to be served, brush over with beaten egg, and place for a few minutes in a hot oven ; remove, pour y, pint of tomato sauce d I'allemande over, and serve. Garnish with small round croAtons. The garlic may be omitted if not liked. In all recipes mentioning prepared flour, plain flour may be taken, adding to each cup of flour ^ teaspoonful baking powder. PANCAKES, MXTFFIN8, OEMS, Etc.