Eggs A La Gretna
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.
Eggs A La Regence
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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