Some Egg Dishes for the Lent Season

Manawatu Times, Volume 61, Issue 66, 19 March 1936, Page 10

Some Egg Dishes for the Lent Season

During Lent the menus in many households become monotonous because the cook’s knowledge of attractive meatless dishes is so limited. Now eggs offer many possibilities for introducing variety, and, served with corn, rice, olives, cheese, asparagus, etc., as described in these recipes, they make most appetising dishes.

Asparagus Eggs. Take six poached eggs, one small tin asparagus tips, two tablespoonfuls vinegar, two tablespoonfuls grated cheese, 2oz butter, six rounds buttered toast, nutmeg, parsley. First make a sauce by heating butter and vinegar in a saucepan until the buttler is melted, and stir quickly. Heat the asparagus tips in this, and then drain and place on rounds of toast. Grate over a littlo nutmeg, then add the cheese. Place a poached egg on each round of buttered toast. Cover with sauce and garnish with parsley. Eggs Chasseur. , Take four eggs, ono tablespoonful butter,, two tomatoes, two tablespoonfuls grated cheese, one small onion, two rashers bacon, 41b potatoes, pepper, salt, and paprika to taste. Melt the butter in a saucepan. Add peeled, diced onion, and fry lightly. Then add bacon, cut up small. Cook till well browned. Add peeled and diced potatoes, and chopped, peeled tomatoes. Cover and simmer until potatoes are soft. Meanwhile poach eggs and stir grated ehecso into the mixture. Season to taste with pepper and paprika and salt (if. required). Pour into a shallow, hot dish. Arrange eggs neatly on top, and sprinkle each with a little paprika. Rice Eggs.

Take 2 eggs, 2oz hard-boiled rice, 4. tablespoonfuls breadcrumbs, Mb tomatoes, 1 tablespoonful butter, seasoning. Peel and cut the tomatoes in pieces. Put into a saucepan with seasoning, and halve the butter. Cook till tomatoes can bo mashed to a puree. When ready, mix with boiled rice. Put mixture at the bottom of a well-buttered piedish. Break the eggs on top. Sprinkle -with breadcrumbs and dab with butter. Bake in a hot oven for 15 minutes.

Eggs With Com Sauce. Take 4-tin corn (sweet), 4oz butter, 1 to 14 teaspoonfuls flour (according to consistency of corn), 2 teaspoonfuls oniofl juice, seasoning, 3 eggs, squares of hot buttered toast, a few cooked green peas. Turn the corn into a saucepan and heat it. If it seems tough, cook it a few minutes, then rub it through a wire sieve. Melt the butter, add the flour, and, when blended, stir in the sieved corn and onion juice and bring to the boil. Boil it gently for a few minutes and add seasoning to taste. If the sauce is too thick, thin it down with a little milk, but it should bo of a coating consistency. Poach the eggs and put them on squares of buttered toast. Pour the sauce round the white part of the egg and varnish with a few cooked green peas, previously heated in a little butter.