The Boston cooking-school cook book

cover with buttered crumbs, and bake. Eggs à la Tripe Serve dropped eggs on Lobster Croquettes (see p. 558) shaped in flat round cakes one-half inch thick. Garnish with lobster claws and parsley. Eggs à la Benedict Split and toast English muffins. Sauté circular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a dropped egg, and pour around Hollandaise Sauce II (see p. 274), diluted with cream to make of such consistency to pour easily. Eggs à la Lee Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around. =Mushroom Purée.= Clean one-fourth pound mushrooms, break caps in pieces, and sauté five minutes in one tablespoon butter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoon each butter and flour cooked together. Season with salt and pepper. Eggs à la Commodore Cut slices of bread in circular pieces and sauté in butter. Remove a portion of centre, leaving a rim one-fourth inch wide. Spread cavity thus made with pâté de foie gras purée, place a poached egg in each and pour over a rich brown or Béchamel sauce to which is added a few drops vinegar. Garnish with chopped truffles. Eggs, Waldorf Style Arrange poached eggs on circular pieces of buttered toast, surround with Brown Mushroom Sauce (see p. 268), and place a broiled mushroom cap on each egg. Poached Eggs with Sauce Bearnaise Poach six eggs, arrange in serving dish, cover eggs alternately with red and yellow sauce, and garnish with parsley. =Sauce Bearnaise.= Beat yolks three eggs slightly, add three tablespoons olive oil, two tablespoons hot water, three-fourths tablespoon tarragon vinegar, one-fourth teaspoon salt, and a few grains cayenne. Cook over boiling water until mixture thickens. Color one-half the sauce with tomato purée (tomatoes drained from their liquor, stewed, strained, and cooked until reduced to a thick pulp). Scrambled Eggs 5 eggs ½ cup milk ½ teaspoon salt ⅛ teaspoon pepper 2 tablespoons butter Beat eggs slightly with silver fork; add