utter in a frying-pan, add one onion chopped
fine and cook until straw colored. Then add one tablespoon of curry
powder. Make a smooth paste of one-fourth of a cup of water and two
tablespoons of flour; add one tablespoon of lemon juice and one-half
teaspoon of salt. Add to the first mixture; boil five minutes. Arrange
six hard-boiled eggs in a border of rice and pour the dressing over all.

FRICASSEED EGGS

Take six hard-boiled eggs, remove shells. Roll them in flour, then in
egg to which has been added one-half teaspoon of oil, one-half teaspoon
of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a
little nutmeg and salt. When quite covered, roll in vermicelli that has
been broken into fine bits and fry in deep beef drippings. Serve with
the following sauce: One tablespoon of fat; one tablespoon of flour,
browned together; add one-half cup of white wine and a cup of bouillon.
Season with salt and cayenne and boil five minutes. Add one teaspoon
each of chopped chives and parsley, some chopped olives and mushrooms;
bring to a boil again and pour over the eggs.

EGGS EN MARINADE

Mix equal quantities of water and good meat gravy, two tablespoons each,
with a teaspoon of vinegar and a seasoning of pepper and salt. Put in a
stew-pan and stir in gradually two well-beaten, yolks of eggs. When it
thickens and before it boils, have ready a half dozen nicely poached
eggs and pour the sauce over them. Garnish with parsley.

SCALLOPED EGGS (FLEISCHIG)

Make a force-meat of chopped tongue, bread crumbs, pepper, salt, a
little parsley, one tablespoon of melted fat, and soup stock enough to
make a soft paste. Half fill patty-pans with the mixture. Break an egg
carefully on the top of each, sprinkle with a little salt, pepper and
cracker dust. Put in the oven and bake about ten minutes. Serve hot.

SCRAMBLED EGGS WITH BRAINS

Scald brains with hot water, clean and skin, and boil a few minutes in
fresh water. Melt a little fat in skillet, put in brains, finely
chopped, and stir well until dry and done. Add one teaspoon of chopped
parsley, pinch of salt, and three eggs well-beaten. Stir with a fork
until eggs are evenly cooked, put on hot platter, and serve immediately.

SCRAMBLED EGGS WITH SAUSAGE

Take one pound of cold, boiled sausage, skin and slice in half-inch
pieces. Place in a frying-pan with two tablespoons of hot fat; brown on
both sides a few minutes and just before serving add three eg