Eggs A La Gretna

6 eggs

2 heads of celery

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

1/2 pint of milk

1 teaspoonful of salt

1 saltspoonful of pepper



Cut the celery into inch lengths, wash thoroughly, cover with boiling water and simmer gently thirty minutes until the celery is tender; drain, saving the water in which the celery was cooked for another purpose. Rub the butter and flour together, add the milk, salt and pepper; when boiling add the celery; stand this over hot water while you poach the eggs and toast six squares of bread. Butter the toast, put on each slice one egg; put these around the edge of a large platter, turn the celery into the middle of the dish and send at once to the table. To increase the beauty of this dish, and to give it a greater food value, you may garnish between the toast and celery with carefully boiled rice; this then makes an exceedingly nice supper dish.

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

2 tablespoonfuls of flour

1/2 pint of chicken stock

1/2 teaspoonful of salt

1 saltspoonful of pepper



Stand the ham over hot water until thoroughly heated. Rub the butter and flour together, add the stock, stir until boiling, add the mushrooms, sliced, the salt, pepper and the onion; stand this over hot water while you poach the eggs. Dish the eggs, cover them with the sauce, strained, and cover with the chopped ham.

Garnish the dish with mashed potatoes or boiled rice, and send at once to the table.



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