EGG LUNCHEON DISHES.

New Zealand Herald, Volume LXIV, Issue 19792, 12 November 1927, Page 20

EGG LUNCHEON DISHES.

Eggs a I'Aurore.—Cut some rings from short crust pastry or bread and fry them in hot fat. Drain on soft paper and put them on a greased firc-proof dish. Break some very fresh eggs singly into a cup arid slip one into each ring. Season and bake in a moderate oven until the eggs set. Coat with Aurora sauce, made in the following maimer: Work one or two teaspoonfuls of shrimp paste and a-quarter teaspoonful 01 anchovy paste into an ounce ot butter. When well blended, stir bit by bit into half a pint of good white sauce. Season, add a squeeze of lernon juice and one or two drops o" cochipeal. Creole Eggs.—Spread some rounds of buttered toast with chicken and ham or tongue paste. Place a lightly poached egg 011 each. Put them on a fire-proof dish in a moderate oven for a few minutes, pour round a little good white sauce, and serve.

Eggs Archiduchesso.—-Cut some mediumsjsefl. rounds of bread, fry them in butter, drain and place on a hot dish. Then fry sonio finely minced onion in the butter, adding salt and peppor, and spread on the rounds of bread.- ■ Lay poached eggs on that, one on each round, and cover with a warm horseradish sauce. Servo at once.

Eggs" Savoyard®.—Boil some peeled potatoes, cut them in thick slices, and . .lightly fry. . .in butter. Place them in a fireproof dish, cover with grated cheeso and break fresh eggs (one fdr" "each person) on the top. Sprinklo with salt and pepper and cook in the oven till the eggs are just set. Serve at once in tho jlisa.