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Eggs with Tomatoes

Fry in two ounces of butter two small dry onions and two green
peppers, chopped. Add half a dozen tomatoes peeled and cut up, salt
and pepper. Simmer fifteen minutes. Add the corn cut from half a dozen
ears, and cook fifteen minutes longer. Pour the mixture into a baking
dish, and break over it six eggs. Place in the oven until set.

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Macaroni a la Rossini

Cook a pint or less of macaroni in well salted water; drain and put
into a stew pan, with a little good gravy. Simmer very slowly until
the gravy is all absorbed, shaking the pan occasionally. Put a layer
of the macaroni in a baking dish, sprinkle with grated Parmesan cheese
and sliced truffles mixed with a little good sauce espagnole. Fill
the dish and on the top layer put truffles. Place in the oven a few
minutes and serve with grated Parmesan cheese on a separate dish.

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Timbale of Macaroni for Twelve Persons

Boil one-half pound of macaroni in water for five minutes. Cut in
inch length pieces and simmer for twenty minutes in one quart of milk,
being careful that it does not boil. Season with salt, pepper, mace
and cayenne. Add one cup of cream, stir until very smooth, add the
beaten yolks of eight eggs and one can of mushrooms sliced. Stir well
and then add the macaroni with one pound of sweetbreads, cut in small
pieces and two dozen Eastern oysters. Let this cool, then cover with
pastry and bake in the oven until brown.

CHICKEN AND GAME

[Illustration]

Chicken Portuguese

Truss two young chickens as though for roasting. Lay on the bottom of
a large stew pan the rind of a piece of pork, and on this, place the
chicken. Add four ounces of butter, a head of celery chopped, two
onions sliced, three small carrots sliced, two Chili peppers cut up,
and the halves of two bell peppers from which the seeds have been
removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover
and cook quickly for forty minutes, moistening from time to time with
a spoonful of stock or gravy. Then add two large tomatoes sliced, and
cook twenty minutes longer. Serve the chicken with the sauce poured
over it.

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Chicken with Oysters

Stuff a young chicken with oyster and a few bread crumbs, seasoned
with salt, pepper and butter. Truss the fowl, place it in a tin pail
w