sauce, dust with parsley and serve with a garnish of green peas.


EGGS LOUISIANA

Make a half pint of tomato sauce, toast a sufficient quantity of
bread, butter the bread and put on each slice a poached egg; cover
with the tomato sauce.


EGGS RICHMOND

Chop sufficient cold chicken to make a half cupful, add an equal
quantity of finely-chopped mushrooms, add this to a half pint of cream
sauce. Add one unbeaten egg to a pint of cold boiled rice, season it
with salt and pepper, make into round, flat cakes, and fry in hot fat.
Arrange these on a heated platter, pour over the cream sauce mixture,
and put on top of each a poached egg.


HUNGARIAN EGGS

Boil a cup of rice until tender and dry. Make a half pint of paprika
sauce. Turn the rice into the center of a platter, smooth it down,
cover the top with poached eggs, pour over the paprika sauce and send
at once to the table.


EGGS NOVA SCOTIA