Louis' every woman's cook book

Butter well four timbale moulds, two by two inches. Place the tops of four red cooked pimentos, which form little bags, into the timbale moulds, pressing them against the sides and bottom. Break a small egg into each and sprinkle with salt and pepper. Stand the moulds in a flat pan with water in it and poach them in the oven slowly for ten minutes, or until the egg is nearly solid. Turn them out on round pieces of toast on a platter and surround them with a thin cream sauce. EGGS FARCI AU GRATIN <&& Cut four hard-boiled eggs lengthwise in two and remove the yolks. Place the whites on a buttered flat baking-dish. Rub the yolks through a sieve, place them in a small bowl, and add two tablespoonfuls of cream sauce, two of finely chopped cooked ham, salt, pepper, nutmeg, and chopped parsley. Put this rilling in a paper cornet and press it into the cavities of the whites of the eggs, domeshape. Cover the stuffed eggs with cream sauce and sprinkle with grated Parmesan cheese and melted butter. When Served. Guests. Remarks. T Bake in a moderate oven for a few minutes so as to obtain a nice golden colour. EGGS A LA MEYERBEER Fry four fresh eggs separately. Cut them out with a two and one-half inch cutter, leaving only a small rim of the white near the yolk. Place them on round pieces of toast on a platter; garnish them with four small broiled lamb kidneys and eight tiny sausages. Pour over them the blood that accumulated in the cavities of the kidneys, mixed with a little gravy, and serve. OMELETTE A LA PAUL Prepare one-half a cup of chicken hash, adding to it one small green pepper and two fresh mushrooms cut fine, previously cooked in butter. Make an omelette of six eggs and fill the centre with this preparation. Turn the omelette out on a platter and surround it with Veloute Sauce. OMELETTE O. C. Y. C. STYLE ^ Take the soft parts of twelve cooked Duxbury clams and put them into a saucepan with two gills of the broth and let it boil. Thicken it with some flour and butter; then add the meat of one-half a small cooked lobster and two hard boiled eggs cut in small pieces. Season well. Make an omelette of six eggs; fill this preparation into the centre, but reserve some of the sauce. Turn the EGGS A LA MORNAY *s& Boil four eggs for five minutes; plunge them in cold water and remove the shells. Cut one end flat and stand them upright in a baking dish. Heat a small cup of cream sauce and stir into it one ounce of grated Parmesan cheese and one ounce of butter. Season well. When partly cold cover the eggs with it; sprinkle with more cheese and fresh bread crumbs, also some butter, and bake for a few minutes to a light brown colour. ra When Served. Guests. Remarks. omelette out on a platter, pour the remaining sauce around the omelette, and garnish it with thin slices of crisp bacon. SCRAMBLED EGGS WITH ASPARAGUS TIPS ^ Have one cup of small cut asparagus tips ready cooked and mix them with Veloute Sauce. Season well. Scramble eight eggs and place them on a platter so as to form a border. Put the prepared asparagus tips in the centre and surround them with a small triangle of baked puff-paste. When Served. Guests.