Eggs A La Gretna Eggs A La Regence
- 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 boiling
water and simmer gently thirty minutes
until the celery is tender; drain, saving
the water in which the celery was cooked
for another purpose. Rub the butter and
flour together, add the milk, salt and
pepper; when boiling add the celery;
stand this over hot water while you
poach the eggs and toast six squares
of bread. Butter the toast, put on each
slice one egg; put these around the edge
of a large platter, turn the celery into
the middle of the dish and send at once
to the table. To increase the beauty of
this dish, and to give it a greater food
value, you may garnish between the toast
and celery with carefully boiled rice;
this then makes an exceedingly nice supper
dish. - 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 while
you poach the eggs. Dish the eggs, cover them with the
sauce, 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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