French dishes for American tables

455. Scrambled Eggs with Ham. Proceed as for scrambled eggs, adding an ounce of lean cooked ham chopped fine. 456. Eggs a la Tripe. Peel and chop six onions, put them in a saucepan on the fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg ; simmer them gently about an hour, and then add to them a tablespoonful of flour, which mix well with your onions ; moisten with half a pint of milk ; simmer gently, stirring every now and then to prevent your sauce sticking to the saucepan ; then put it through a sieve and heat again on the fire, adding a dozen hard-boiled eggs cut in round slices. 457. Eggs au Beurre Noir. Fry eight eggs ; then in a frying-pan put two ounces of butter, a pinch of salt and pepper ; heat on the fire until it becomes black, then add two tablespoonfuls of vinegar ; let it boil up again, and pour it over your eggs. 458. Eggs a l'Aurore. Take a dozen hardboiled eggs, to which add half a pint of bechamel sauce (Art. 83), and put them on a dish ; sprinkle them on top with three yolks of hard-boiled eggs which you have previously pounded fine, and mixed with an equal quantity of bread-crumbs. Add a little melted butter on top, garnish with pieces of bread dipped in melted butter, and send to the oven ; when colored a light brown, serve. 459. Eggs with Cream. Boil three sherryglasses of cream, which put in a large dish, break into it a dozen eggs, send to a moderate oven for about twelve minutes, and serve. 460. Eggs with Cucumbers. Pare and cut in slices six cucumbers ; put them in a frying-pan with two ounces of butter, a tablespoonful of chopped shallots, the same of chopped parsley, six tablespoonfuls of consomme (stock, Art. 1), and mix all well together with a tablespoonful of flour, a little salt, pepper, and nutmeg; when the cucumbers are thoroughly done, add a dozen hard-boiled eggs and a glass of cream ; boil five minutes, and serve very hot. 461. Poached Eggs au Jus. Put a pint of consomme (stock, Art. 1) in a saucepan and reduce it one half ; poach eight eggs, put them on a dish, pour your consomme over them, and serve. 462. Poached Eggs with Asparagus. Cut off the green ends, about half an inch in length, of two bunches of asparagus ; wash them, then boil them about fifteen minutes in two quarts of boiling water and a pinch of salt ; if perfectly tender, drain them and mix them with a gill of sauce Allemande (Art. 81) and a pinch of sugar. Poach eight eggs, place them on top of your asparagus, and serve. 463. Poached Eggs with Wine Sauce. Poach ten eggs, which place on toast and cover with a sauce Allemande (Art. 81) to which you have added a wineglass of sherry. 464. Eggs a la Marseillaise. Chop fine a clove of garlic, to which add eight tablespoonfuls of sweet oil, three tablespoonfuls of vinegar, and a tablespoonful of anchovy sauce ; season highly with salt and pepper, mix all well together, add a tablespoonful of capers, and place on top a dozen cold hard-boiled eggs cut in two. 465. Eggs with Sauce Mayonnaise. Cut a dozen cold hard-boiled eggs in two, which place on slices of toast, and cover with a sauce Mayonnaise (Art. xi3).