de hoeuf.
Omelette aux loointes d'as-
perges.
Omelette aux oigno7is.
Omelette d VIndienne.
Prawn omelet.
Olive omelet.
Omelet with mixed vege-
tables.
Tomato omelet.
Cheese omelet.
Potato omelet.
Cockle omelet.
Clam omelet.
Omelet with smoked salmon.
Omelet with stewed kidney.
Tongue omelet.
Omelet with asparagus
points.
Omelet with onions.
Savoury omelet, Indian style.
Flavoured with chopped mint, onions, and chives.
Des (Eufs.
CEufs crus.
(Eilfsfrais.
CEiifs durs.
CEufs a la cogue.
CEufs jjoches.
(Eilfs frits.
CEufs au miroir.
CEufs sur plat.
CEufs mollets.
CEufs perles.
CEufs au gratin
CEufs enveloppes.
CEufs hrouilles.
CEufs frits sur plat.
CEufs jjoches au jus.
CEufs frits a la tomate.
CEufs a V Africaine,
Eggs.
Eaw eggs.
Fresh eggs.
Hard-boiled eggs.
Soft-boiled eggs.
Poached eggs.
Fried eggs.
Eggs fried in butter (open).
Eggs baked on the plate.
Soft-boiled eggs.
Perled eggs.
Baked eggs.
Eggs in wrappers.
Scrambled eggs.
Eggs fried on the dish.
Poached eggs in gravy.
Fried eggs with tomato
sauce.
Poached eggs with fried
ham.
SAVOUREUX — SAVOURIES 329
(Eufs poches a la puree de Poached eggs with mashed
navets. turnips.
CEiifs 2^oches aux epinards. Poached eggs with spinach.
(Eufs 2wcli&s a la puree de Poached eggs with lentil
lentilles. puree.
(Eufs poches a la/puree de Poached eggs with puree of
marrons. chestnuts.
(Eufs poches d la puree Poached eggs with sorrel
d'oseilles. puree.
(Eufs a la Midhat Pasha. Fried eggs with fried onions.
(Eufs a Voeil de hceuf. Eggs baked in butter.
(Eufs hrouilles, Lyonnaise. Scrambled eggs with fried
onions.
(Eufs hrouilles au jamhon. Scrambled eggs with ham.
(Eufs hrouilUs aux pointes Scrambled eggs with aspa-
d'asperges. ragus points.
(Eufs hrouilUs aux aiicJwis. Scrambled eggs with an-
chovy fillets.
(Eufs d la tripe. Hard-boiled or baked eggs,
cut in strips and fried.
(Eufs a la Souhise. Poached eggs with onion
puree.
Bottles des ceufs {quenelles). Eggs balls (used for soups
and garnishing).
Salade aux ceufs. Egg salad.
(Eufs sur pai7i grilU. Poached eggs on toast.
(Eufs a la ho7ine femme. Eggs, bonne femme style.
Hard-boiled eggs cut into halves, stuffed with
minced chicken, ham and beetroot.
(Eufs a la Carmelite. Eggs, Carmelite nun's way.
Halves of hard-boiled eggs stuffed with chopped onions,
parsley, sorrel and yolks of eggs, baked in the oven.
(Eufs au heurre noir. Poached eggs with brown
butter.
(Eufs a la maitrc d'hotel. Eggs, hotel-keeper's fashion.
Hard-boiled eggs with fried Spanish onions and
parsley sauce.
330 PEACTICAL GASTRONOMY
CEufs a la Gruyere. Eggs, Gruyere fashion.
Scrambled eggs with grated Gruyere (Swiss) cheese.
CEufs d la creme. Creani eggs.
Whipped whites of eggs steamed in moulds.
CEufs d la Bobert. Stewed eggs with Robert
sauce.
CEufs en mari7iade. Poached eggs with egg-yolk
sauce.
CEufs a VIndienne. Curried eggs with rice.
CEufs a la Diahle. Devilled eggs.
Halves of hard-boiled eggs stuffed with anchovy
paste, seaspned with Cayenne pepper, baked in the oven.
Fricassee d'ceufs. Fricasseed eggs.
CEufs en caisses. Eggs baked in paper cases.
Bagoilt dvORufs d la fran- Egg stew, French style.
caise.
Stewed hard-boiled eggs, with truffles, morels, and
red wine sauce.
CEufs farcis. Stuffed eggs.
CEufs farcis aux champi- Eggs stuffed with mush-
gnons. rooms.
Page 117
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AI-modernized reading of the original text
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de hoeuf.
Omelette aux loointes d'as-
perges.
Omelette aux oigno7is.
Omelette d VIndienne.
Prawn omelet.
Olive omelet.
Omelet with mixed vege-
tables.
Tomato omelet.
Cheese omelet.
Potato omelet.
Cockle omelet.
Clam omelet.
Omelet with smoked salmon.
Omelet with stewed kidney.
Tongue omelet.
Omelet with asparagus
points.
Omelet with onions.
Savoury omelet, Indian style.
Flavoured with chopped mint, onions, and chives.
Des (Eufs.
CEufs crus.
(Eilfsfrais.
CEiifs durs.
CEufs a la cogue.
CEufs jjoches.
(Eilfs frits.
CEufs au miroir.
CEufs sur plat.
CEufs mollets.
CEufs perles.
CEufs au gratin
CEufs enveloppes.
CEufs hrouilles.
CEufs frits sur plat.
CEufs jjoches au jus.
CEufs frits a la tomate.
CEufs a V Africaine,
Eggs.
Eaw eggs.
Fresh eggs.
Hard-boiled eggs.
Soft-boiled eggs.
Poached eggs.
Fried eggs.
Eggs fried in butter (open).
Eggs baked on the plate.
Soft-boiled eggs.
Perled eggs.
Baked eggs.
Eggs in wrappers.
Scrambled eggs.
Eggs fried on the dish.
Poached eggs in gravy.
Fried eggs with tomato
sauce.
Poached eggs with fried
ham.
SAVOUREUX — SAVOURIES 329
(Eufs poches a la puree de Poached eggs with mashed
navets. turnips.
CEiifs 2^oches aux epinards. Poached eggs with spinach.
(Eufs 2wcli&s a la puree de Poached eggs with lentil
lentilles. puree.
(Eufs poches a la/puree de Poached eggs with puree of
marrons. chestnuts.
(Eufs poches d la puree Poached eggs with sorrel
d'oseilles. puree.
(Eufs a la Midhat Pasha. Fried eggs with fried onions.
(Eufs a Voeil de hceuf. Eggs baked in butter.
(Eufs hrouilles, Lyonnaise. Scrambled eggs with fried
onions.
(Eufs hrouilles au jamhon. Scrambled eggs with ham.
(Eufs hrouilUs aux pointes Scrambled eggs with aspa-
d'asperges. ragus points.
(Eufs hrouilUs aux aiicJwis. Scrambled eggs with an-
chovy fillets.
(Eufs d la tripe. Hard-boiled or baked eggs,
cut in strips and fried.
(Eufs a la Souhise. Poached eggs with onion
puree.
Bottles des ceufs {quenelles). Eggs balls (used for soups
and garnishing).
Salade aux ceufs. Egg salad.
(Eufs sur pai7i grilU. Poached eggs on toast.
(Eufs a la ho7ine femme. Eggs, bonne femme style.
Hard-boiled eggs cut into halves, stuffed with
minced chicken, ham and beetroot.
(Eufs a la Carmelite. Eggs, Carmelite nun's way.
Halves of hard-boiled eggs stuffed with chopped onions,
parsley, sorrel and yolks of eggs, baked in the oven.
(Eufs au heurre noir. Poached eggs with brown
butter.
(Eufs a la maitrc d'hotel. Eggs, hotel-keeper's fashion.
Hard-boiled eggs with fried Spanish onions and
parsley sauce.
330 PEACTICAL GASTRONOMY
CEufs a la Gruyere. Eggs, Gruyere fashion.
Scrambled eggs with grated Gruyere (Swiss) cheese.
CEufs d la creme. Creani eggs.
Whipped whites of eggs steamed in moulds.
CEufs d la Bobert. Stewed eggs with Robert
sauce.
CEufs en mari7iade. Poached eggs with egg-yolk
sauce.
CEufs a VIndienne. Curried eggs with rice.
CEufs a la Diahle. Devilled eggs.
Halves of hard-boiled eggs stuffed with anchovy
paste, seaspned with Cayenne pepper, baked in the oven.
Fricassee d'ceufs. Fricasseed eggs.
CEufs en caisses. Eggs baked in paper cases.
Bagoilt dvORufs d la fran- Egg stew, French style.
caise.
Stewed hard-boiled eggs, with truffles, morels, and
red wine sauce.
CEufs farcis. Stuffed eggs.
CEufs farcis aux champi- Eggs stuffed with mush-
gnons. rooms.