EGGS MORNAY

6 eggs
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1/2 teaspoonful of paprika
4 tablespoonfuls of grated Parmesan cheese

Rub the butter and flour together, add the milk, stir until boiling,
add the salt and paprika, and if you have it, a teaspoonful of soy;
pour half of this sauce in a shallow granite platter or baking dish.
Poach the eggs, drain them carefully, and put them over the top of the
sauce, cover with the remaining sauce, dust with Parmesan cheese and
run in the oven a moment to brown.


EGGS ZANZIBAR

1 small egg plant
1 thin slice of ham
6 eggs
2 tablespoonfuls of sherry
2 tablespoonfuls of tomato catsup
2 level tablespoonfuls of butter
1 dash of pepper