send to the table.


EGGS MIRABEAU

Cut a sufficient number of rounds of bread, toast them carefully and
cover them with _pate de foie gras_, put on top of each a poached egg,
pour over sauce Perigueux, and send to the table.


EGGS NORWEGIAN

Cover rounds of toasted bread first with butter and then with anchovy
paste, put on top of each a poached egg, pour over anchovy sauce, and
send at once to the table.


EGGS PRESCOURT

Toast slices of bread, put thin slices of chicken on each, on top of
this a poached egg, cover with sauce Bernaise, and serve at once.


EGGS COURTLAND

Mince sufficient cold chicken to make a half cupful. Make a half pint
of cream sauce, add the minced chicken, a half teaspoonful of salt and
a dash of red pepper. Toast a sufficient quantity of bread, put it on
a heated platter, pour over a small quantity of the minced chicken and
cream sauce, put on each a poached egg, cover with the remaining