6 eggs
2 heads of celery
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoonful of salt
1 saltspoonful of pepper
Cut the celery into inch lengths,wash thoroughly, cover with boilingwater and simmer gently thirty minutesuntil the celery is tender; drain, savingthe water in which the celery was cookedfor another purpose. Rub the butter andflour together, add the milk, salt andpepper; when boiling add the celery;stand this over hot water while youpoach the eggs and toast six squaresof bread. Butter the toast, put on eachslice one egg; put these around the edgeof a large platter, turn the celery intothe middle of the dish and send at onceto the table. To increase the beauty ofthis dish, and to give it a greater foodvalue, you may garnish between the toastand celery with carefully boiled rice;this then makes an exceedingly nice supperdish.
6 eggs
1/2 cupful of chopped cold cooked ham
1 grated onion
1/2 can of chopped mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of chicken stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Stand the ham over hot water until thoroughly heated.Rub the butter and flour together, add the stock,stir until boiling, add the mushrooms, sliced, the salt,pepper and the onion; stand this over hot water whileyou poach the eggs. Dish the eggs, cover them with thesauce, strained, and cover with the chopped ham.
Garnish the dish with mashed potatoes or boiled rice,and send at once to the table.
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