Make a cup of white sauce; add one tablespoonful of essence of anchovies
and five hard-boiled eggs cut into quarters lengthwise.

=Eggs a la Italienne.=

INGREDIENTS.

5 eggs.
1 cup of milk.
1/2 a cup of boiled spaghetti, chopped.
1 tablespoonful of butter.
1/2 a cup of fresh mushrooms, sliced.
1 teaspoonful of chopped parsley.
1 scant teaspoonful of salt.
White pepper.

_Method._--Melt the butter in the blazer and saute in it the sliced
mushrooms; add the milk and spaghetti, and, when heated thoroughly, put
the blazer in the bath and add the beaten eggs. Stir and cook until the
eggs have thickened; then add the parsley and seasoning, and serve at
once.

=Eggs a la Parisienne.=

Butter thickly the inner sides of as many dariole moulds as there are
individuals to serve. Then sprinkle them thickly with fine-chopped
parsley, ham or tongue. Break an egg into each mould, taking care not
to break the yolk; sprinkle over the tops a little salt and pepper, and
set in the blazer surrounded by hot water to two-thirds the height of
the moulds. If, after a time, the water boils, even with the lamp turned
low, put the blazer into the bath and continue cooking, until the eggs
are set. The eggs should be covered while cooking. When cooked, turn
from the moulds and serve with a puree of tomatoes. Half a cup of sliced
mushrooms added to the puree improves this dish.

=Curried Eggs.=

(See cut facing page 186.)

INGREDIENTS.

6 eggs, cooked, in water just below the boiling-point,
20 minutes.
1/2 a cup of stock (fish, veal or chicken).
1/2 a cup of milk.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour, or 1 teaspoonful of cornstarch.
1/2 a teaspoonful of curry-powder.
1 slice of onion.
Teaspoonful of lemon juice.
Salt and pepper to taste.

_Method._--Cook the onion in the butter a few minutes, then remove it
and add the flour and curry powder; when frothy add the milk and stock.
As soon as the boiling-point is reached, set the blazer into the
hot-water pan and add the eggs cut in quarters. Season with salt and
serve on sippets of toast.

Light meats, fish, oysters and lobsters may be prepared in the same way,
omitting the half-cup of milk in the case of oysters. Chickens' livers
may also be prepared by the same recipe, in w