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
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
Beat eggs slightly with silver fork; add salt, pepper, and milk. Heat omelet pan, put in butter, and when melted, turn in the mixture. Cook until of creamy consistency, stirring and scraping from bottom of the pan.
Scrambled Eggs with Tomato Sauce
6 eggs
1-3/4 cups tomatoes
2 teaspoons sugar
4 tablespoons butter
1 slice onion
1/2 teaspoon salt
1/8 teaspoon pepper
Simmer tomatoes and sugar five minutes; fry butter and onion three minutes; remove onion, and add tomatoes, seasonings, and eggs slightly beaten. Cook same as Scrambled Eggs. Serve with entire wheat bread or brown bread toast.
