dish.


EGGS A L'IMPERATRICE

Toast six slices of bread; butter them, put on top a thin slice of
_pate de foie gras_, and on top of this a hot poached egg. Baste with
a little melted butter, dust with salt and pepper and send at once to
the table. This is one of the most elegant of all the egg dishes.


EGGS WITH CHESTNUTS

This is an exceedingly nice dish to serve in the Fall when chestnuts
are fresh. Shell a quart of chestnuts, blanch them, then boil them
until tender; drain and press through a colander. Add a half cupful of
hot milk, a tablespoonful of butter, a teaspoonful of salt and a
saltspoonful of pepper. Beat until light and stand over a kettle of
hot water while you poach six or eight eggs. Dish the chestnut puree
in a small platter, cover the poached eggs over the top, dust them
with salt, pepper and chopped parsley.


EGGS A LA REGENCE

6 eggs
1/2 cupful of chopped cold cooked ham
1 grated onion
1/2 can of chopped mushrooms
2 tablespoonfuls of butter