Many Ways for Cooking Eggs

About this eBook

Author

Rorer, S. T., 1849-1937

Credits

Produced by Karen Fabrizius, David Starner, and the Online Distributed Proofreading Team

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking (Eggs)

Category

Text

eBook-No.

6429

Project Gutenberg

https://www.gutenberg.org/ebooks/6429

Release Date

September 1, 2004

Copyright

Public domain in the USA.

Contents

1. 1.MANY WAYS FOR COOKING EGGS
2. 2.CONTENTS
3. 3.SAUCES — ENGLISH DRAWN BUTTER — PLAIN SAUCE HOLLANDAISE — ANCHOVY SAUCE — SAUCE BECHAMEL — TARRAGON SAUCE — HORSERADISH SAUCE — CREAM OR WHITE SAUCE — BROWN BUTTER SAUCE — SAUCE PERIGUEUX — TOMATO SAUCE — PAPRIKA SAUCE — CURRY SAUCE — ITALIAN SAUCE
4. 4.COOKING OF EGGS — TO PRESERVE EGGS — EGGS AND CRUMBING — SHIRRED EGGS — EGGS MEXICANA — EGGS ON A PLATE — EGGS DE LESSEPS — EGGS MEYERBEER — EGGS A LA REINE — EGGS AU MIROIR — EGGS A LA PAYSANNE — EGGS A LA TRINIDAD — EGGS ROSSINI — EGGS BAKED IN TOMATO SAUCE — EGGS A LA MARTIN — EGGS A LA VALENCIENNE — FILLETS OF EGGS — EGGS A LA SUISSE — EGGS WITH NUT-BROWN BUTTER — EGG TIMBALES — EGGS COQUELICOT — EGGS SUZETTE — EGGS EN COCOTTE — EGGS STEAMED IN THE SHELL — BIRDS' NESTS — EGGS EN PANADE — EGG PUDDING — EGGS A LA BONNE FEMME — TO POACH EGGS — EGGS MIRABEAU — EGGS NORWEGIAN — EGGS PRESCOURT — EGGS COURTLAND — EGGS LOUISIANA — EGGS RICHMOND — HUNGARIAN EGGS — EGGS NOVA SCOTIA — EGGS LAKME — EGGS MALIKOFF — EGGS VIRGINIA — JAPANESE EGGS — EGGS A LA WINDSOR — EGGS BUCKINGHAM — POACHED EGGS ON FRIED TOMATOES — EGGS A LA FINNOIS — EGGS A LA GRETNA — EGGS A L'IMPERATRICE — EGGS WITH CHESTNUTS — EGGS A LA REGENCE — EGGS A LA LIVINGSTONE — EGGS MORNAY — EGGS ZANZIBAR — EGGS MONTE BELLO — EGGS A LA BOURBON — EGGS BERNAISE — EGGS A LA RORER — EGGS BENEDICT — TO HARD-BOIL EGGS — EGGS CREOLE — CURRIED EGGS — EGGS BEAUREGARD — EGGS LAFAYETTE — EGGS JEFFERSON — EGGS WASHINGTON — EGGS AU GRATIN — DEVILED EGGS — EGGS A LA TRIPE — EGGS A L'AURORE — EGGS A LA DAUPHIN — EGGS A LA BENNETT — EGGS BROULLI — SCALLOPED EGGS — EGG FARCI — EGG BALLS — DEVILED EGG SALAD — JAPANESE HARD EGGS — EGGS EN MARINADE — EGGS A LA POLONAISE — EGGS A LA HYDE — EGGS A LA VINAIGRETTE — EGGS A LA RUSSE — EGGS LYONNAISE — EGG CROQUETTES — EGG CHOPS — PLAIN SCRAMBLED EGGS — SCRAMBLED EGGS WITH CHIPPED BEEF — EGGS SCRAMBLED WITH LETTUCE — SCRAMBLED EGGS WITH SHRIMPS — EGGS SCRAMBLED WITH FRESH TOMATOES — EGGS SCRAMBLED WITH RICE AND TOMATO — SCRAMBLED EGGS WITH ASPARAGUS TIPS — EGG FLIP
5. 5.OMELETS — OMELET WITH ASPARAGUS TIPS — OMELET WITH GREEN PEAS — HAVANA OMELET — OMELET WITH TOMATO SAUCE — OMELET WITH OYSTERS — OMELET WITH SWEETBREADS — OMELET WITH TOMATOES — OMELET WITH HAM — OMELET WITH CHEESE — OMELET WITH FINE HERBS — SPANISH OMELET — OMELET JARDINIERE — OMELET WITH FRESH MUSHROOMS — OMELET O'BRIEN — OMELET WITH POTATOES
6. 6.SWEET OMELETS — OMELET A LA WASHINGTON — OMELET WITH RUM — SWISS SOUFFLE — OMELET A LA DUCHESSE — OMELET SOUFFLE

Community reviews

Sign in to write a review.

No reviews yet.