Luncheons

EGGS FARCI No. 1. Boil until hard as many eggs as are needed. Cut them in two lengthwise. Remove the yolks and mash them. To six yolks add four tablespoonfuls of crumb of bread, softened with water, one half teaspoonful of onion juice, and two tablespoonfuls of chopped parsley. Mix well. Put a tablespoonful of butter in a saucepan on the fire, add the egg mixture with enough milk or stock to moisten it, but not enough to make it lose consistency. Season with salt, pepper, and a dash of nutmeg. A mushroom or a chicken liver chopped fine added to the farce improves its flavor. Fill the whites of the eggs with the farce, and what is left make a mound on the serving-dish. Pour a white sauce over it and arrange the stuffed eggs on it; or cut the eggs in two crosswise and fill the cups with farce, molding it to look like whole yolks. Cut a small slice off the ends so they Avwill stand. Arrange them on a dish with white sauce around them. No. 2. Boil until hard a dozen eggs, cut them in two lengthwise and remove the yolks. Place the whites in cold water to keep them white until ready to use them. Put in a chopping-bowl the breast of a fowl which ^ NO. 3i. liG SGS lAKCI, Kii. 1. *»^*-«^-j'- NO. 35. EGUS lAKCI, NO. 2. Nil. 31). EGGS WITH GII5LET SAUCE. ■-] NO. 37. EGGS X L'AURORE IN CCPS. lias been boiled for chicken stock, the yolks of the boiled eggs, two fresh mushrooms sauted, one half of a truffle, Uvo tablespoonfuls of chopped parsley, and two tablespoonfuls of crumb of bread. Chop all together to a fine mince. Place in a saucepan two tablespoonfuls of butter and a teaspoonful of onion juice. When the butter bubbles add the chopped mixture and moisten it with enough chicken stock to make it of the right consistency for filling the egg cups. Season it with two teaspoonfuls of salt, one half teaspoonful of pepper, and a dash of nutmeg, and stir until it is hot. Place the whites in hot water to heat them, then fill each one with the hot farce, rounding it to look like a whole yolk. Make a sauce as follows. Beat the yolks of two eggs enough to break them, stir them into a cupful of cream, and add this to the farce left after filling the cups. Stir it over the fire long enough to set the eggs. If not soft enough, add stock to make it the consistency of thick cream. Pour this sauce on a platter and arrange the stuffed eggs on it in lines or in circles. No. 3. With giblet sauce. Prepare eggs as in No. 1. Add chopped giblets to a brown sauce. Spread the sauce on a dish and place the stuffed eggs upon it. EGGS A L'AURORE Chop the whites of hard-boiled eggs into fine dice. Mix them with enough white sauce to make them creamy. Crumb the yolks by pressing them through a coarse sieve or a colander, and spread them over the creamed whites. SCRAMBLED EGGS WITH CALVES' BRAINS To a pair of calves' brains use three or foiar eggs. Scald the brains by letting them lie in scalding water six or eight minutes. Trim them and cut them into half-inch dice. Put them in a saute-pan with a tablespoonful of butter and cook them until they look white, then add the beaten eggs and stir them all together, using a fork, until the eggs are cooked. Add one half teaspoonful of salt and one quarter teaspoonful of pepper. For other egg dishes, see ' ' Century Cook Book, ' ' page 261. Chaptee V FOURTH COURSE SHELL-FISH-LOBSTERS-FISH SHELL-FISH-LOBSTERS-FISH Saiitcil Oysters Fried Oysters with Cold Slaw Oysters a la Newburg Fried Scallops Scallops on the Shell Creamed Lobster Broiled Lobster Broiled Smelts Broiled Shad Koe Shad Eoe Croquettes Fillets of Fish, Fried KoUed Fillets of Flounder Baked Fillets of Fish with Sauce Fillets of Fish with Mushrooms Creamed Fish Garnished with Potatoes Fish a la Japonnaise SAUTÉD OYSTERS