POACHED EGGS, TOMATO SAUCE

Make some rounds of toast and butter them; place on each a slice of
tongue or of ham. Keep these hot, and poach as many eggs as you require.
Slip each egg on the toasts, and cover them quickly with a highly
seasoned tomato sauce.

[_Mme. van Marcke de Lunessen_.]



EGGS AND MUSHROOMS

Pick over half a pound of mushrooms, cut them in small pieces like dice,
and put them to stew in the oven with plenty of butter, pepper, and salt.
Make a thick white sauce, and you may add to it the juice from the
mushrooms when they are cooked; then stir in the mushrooms. Take three
hard-boiled eggs, and separate yolks from whites. Put into a shallow
vegetable-dish the whites cut up in small pieces, pour over them the
bechamel with the mushrooms, and finish up by sprinkling over the top the
hard-boiled yolks, which you have crumbled up with a fork.

[_Mme. Braconniere_.]



BELGIAN EGGS