"Dainty dishes"

Prepare some poached eggs (have them rather hard so as to be able to handle them without fear of breaking them), place them (when cooked) in cold water and, when thoroughly cold, drain and trim them. Cut slices of cold beef tongue the same shape as the eggs. Then lay the eggs on top of the tongue and coat with green Chaudfroid sauce. When set, brush over with jelly and allow to get very cold before serving. Aspic d'Oeufs a la Lucullus — Aspic of Eggs, LucuLLus Style. Coat some small timbal molds with jelly; fill them up with alternate slices of truffle, fat goose liver and hard boiled egg and fill with partly melted jelly; allow to get thoroughly stiff and serve with chopped jelly around. Aspic d'Oeufs a l^Ecarlate — Aspic of Eggs, Ecar- LATE Style. Proceed as for "a la LucuUus," but instead of sliced goose liver and truffles, use sliced beef tongue. Oeufs durs a la Marius — ^Hard Eggs, Marius Style. Have ready some hard boiled eggs, Cut off both ends so as to give the eggs the shape of a barrel and remove the yolks. Qiop the yolk coarsely, add an equal amount of finely cut lobster, season to taste and bind with Mayonnaise sauce with chopped fine herbs and some partly melted jelly. Fill the eggs with this preparation and besprinkle the top with chopped parsley, truffles and lobster coral. Oeufs froids a la Normande — Cold Eggs, Norman Style. Remove the skin from i doz. sardines, break them up in small pieces, lay in shells and place a cold poached egg on the top of each shell. Garnish the borders of the shells with finely shredded lettuce leaves and over the eggs pour some Ravigote sauce and sprinkle chopped fine herbs. Lay a few fresh shrimps around the egg and serve cold. Oeufs Deux Freres — "Two Brothers' Eggs. Prepare some scrambled eggs with Parmesan cheese and serve in tartlet crusts. On top of each, lay one poached egg, pour over rich veal gravy and serve. Oeufs en Robe de Chambre — Eggs Cooked in Potatoes. Cut off one end of some raw potatoes, stand them upright and bake in the oven. When cooked, cut off the other end, scoop out the potato and pour in some Cream or Italian sauce, break a raw egg into each place the covers on top and cook in a medium oven. When done serve on a folded napkin. Croquettes d'Oeufs a l'Italienne — Egg Croquettes, Italian Style. Cut 8 hard boiled eggs in small squares and mix into I pint of thickly reduced Cream sauce, season to taste with salt, pepper and grated nutmeg, add a good handful of grated Parmesan cheese and then put away to get cold. When cold, shape some croquettes, egg and bread crumb them and fry in hot lard. Serve on a napkin with Tomato sauce separate. Cromesquis d^Oeufs a la Colbert — Egg Cromes- Quis, Colbert Sauce. Prepare a mixture as for Egg Croquettes and spread it on strips of pancakes about 2 inches wide by 3 long, roll up, dip in frying batter and fry in hot lard. Serve on a napkin with Colbert sauce separate. Rissoles d'Oeufs — Egg Rissoles. Roll out some puff paste trimmings very thin and cut out pieces with a round channeled pastry cutter, 3 inches in diameter. Lay some Egg Croquette preparation in the center, moisten the border of the paste and then fold it in two so as to obtain a half round. Dip the edge in beaten eggs and bread crumbs and fry in hot lard. Oeufs Souffles a la Parmesanne — Eggs Souf- FLED, Parmesan Style. Put into a bowl 5 egg yolks, add two tablespoonfuls of thick cream, i ounce of butter, 5 tablespoonfuls of grated Parmesan cheese, salt and a pinch each of grated nutmeg and cayenne pepper ; blend all these ingredients thoroughly, then whip the 5 egg whites and mix into the yolks, etc. Fill up some small entree cases }i of their height with the souffle preparation, strew over some grated cheese and cook in a slow oven from 5 to 8 minutes. Serve on a folded napkin.