DAINTY BREAKFAST DISHES.

Hawera Star, Volume XLV, 2 January 1926, Page 15

DAINTY BREAKFAST DISHES.

Eggs a la lieilie. —Suppose one of two things—either that mushrooms are in season (the field, mushrooms which may be had for the gathering) or that fowl in some shape has preceded the meai at which they are to he Preserved. Toast a square of bread for each person' and lay on it a nicelypoached egg; pour around a white sauce to which a few tab’espoonsful of sliced mushrooms or diced chicken have been added; sprinkle with fine bread crumbs and set in the oven tor two minutes.

Omelette. —Separate the volks of two or three eggs from the whites, beat the yolks with a little salt, add a tablespoonfu l of Hour, two tablespoonsful of cream, and a little chopped green parsley; beat the whites of the eggs and mix all together. Have the flying pan hot with boiling butter, pour in the mixture. Cook over a slow fire. When set, and a brown c o'our, roll it over like a pancake, and serve hot-.

Ham or Tongue Omelette.-—Mince a little cooked ham or tongue, and fry for two or three minutes in a little butter; beat the yolks of six eggs with a- little pepper and sa’t, until very smooth and light; then stir in tile ham or tongue; put some butter into an omelette pan, and, when it iust begins to bubble, stir with a spoon one way until it thickens and becomes warm; then fold the edges over in nti; oval form; brown it nicely and serve as, piic.k y as possible, as the lightness of; an omelette is spoilt unless it is served, immediately.

Egg and Ham Patties.—Line some small tart moulds with cuttings of puff. strv; mince up some cold boiled hani. and hard-boded egg in about equal proportions; make into a soft paste with raw yolk of egg ; season nicely with a little lemon peel grated, pepper and salt; put some of this in the centre of the tart pans, cover with nice pastry, brush over witli egg, and bake in a quick oven; serve either warm or cold. : Poached Eggs and. Sninach.—Four eggs, 3 bunches spinach, ‘2, slices toast; Method: Pick spinach and yrash we'l ill' three waters; put on to codk with half a pint .of water, and boil till tender;' stirring occasionally. When tender; drain, press and chop tip with a little: butter,'pepper and salt. Put on; a Ik>t meat dish, form into an ova 1 shape,; stud) hollow the top slightly. Arrange the. poached eggs on top, and triangles'of toast round the sides. ‘ : y v