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, 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, Scrambled with Fresh Tomatoes, Scrambled with
Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip

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

SWEET OMELETS

Omelet a la Washington, with Rum, Swiss Souffle, a la Duchesse,
Souffle




SAUCES


The philosophy of a sauce, when understood, enables even an untrained
cook to make a great variety of every day sauces from materials