CONTENTS
Sauces
English Drawn Butter,Plain Hollandaise, Anchovy,Bechamel, Tarragon, Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Paprika, Curry, Italian

Cooking of Eggs 12
To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, Oh a Plate, 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'lmperatrice, 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,
a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci, Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a la Hyde, a la Vinaigrette,
a la Russe, Lyonnaise, Croquettes, Chops,
Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce, Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with Rice and Tomato, Scrambled with Asparagus Tips,
Egg Flip 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, Jardiniere, with Fresh Mushrooms, O'Brien, with Potatoes Sweet Omelets
Omelet a la Washington, with Rum, Swiss Souffle, a la Duchesse, Souffle