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Chapter 1: Cooking of
Eggs
de
Lesseps
Meyerbeer
a la Reine
au
Miroir
a la Paysanne
a la
Trinidad
Rossini
Baked in Tomato Sauce
a
la Martin
a la Valenciennes
Fillets
a la
Suisse
with Nut-Brown
Butter
Timbales
Coquelicot Suzette
en
Cocotte
Steamed in the Shell
Birds'
Nests
Eggs en Panade
Egg Pudding
a la
Bonne Femme
To Poach Eggs
Eggs
Mirabeau
Norwegian
Prescourt
Courtland
Louisiana
Richmond
Hungarian
Nova
Scotia
Lakme
Malikoff
Virginia
Japanese
a la
Windsor
Buckingham
Poached on Fried
Tomatoes
a la Finnois
a la Gretna
a
l'Imperatrice
with Chestnuts
a la
Regence
a la Livingstone
Mornay
Zanzibar
Monte Bello
a la
Bourbon
Bernaise, a la Rorer
Benedict
To
Hard-boil Creole
Curried
Beauregard
Lafayette
Jefferson
Washington au
Gratin
Deviled
a la Tripe
a
l'Aurore
Chapter 2: 111 EGG Recipes
a la Dauphin
a la
Bennett
Brouilli
Scalloped
Farsi
Balls
Deviled
Salad
Japanese Hard
en Marinade
a la
Polonaise
A la Hyde
a la Vinaigrette
a la
Russe
Lyonnaise
Croquettes
Chops
Plain
Scrambled
Scrambled with Chipped Beef
Scrambled
with Lettuce
Scrambled with Shrimps
with Fresh
Tomatoes
with Rice and Tomato
with Asparagus
Tips
Egg Flip
Chapter 3:
Omelets
Omelet with Asparagus
Tips
with Green Peas
Havana with Tomato
Sauce
with Oysters
with Sweetbreads
with
Tomatoes
with Ham
With Cheese
with Fine
Herbs
Spanish
Jardinière
with Fresh
Mushrooms
O'Brien
with
Potatoes
Chapter 4: Sweet Omelets
Omelet a la
Washington
with Rum
Swiss Soufflé
a la
Duchesse soufflé
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