Who doesn't love eggs? Healthy, inexpensive, delicious, quick and easy to prepare. But aside from the breakfast usuals (fried, hard boiled, scrambled), we seldom have savoury egg dishes. The recipes in this book will open your eyes to the many delicious ways that eggs can be prepared and served, from the basic (and unimprovable) custard (the first recipe in the book), to exotic specialties like Skidneag from Scandinavia and Kookoo Sabzi from Persia. A wonderful compilation of egg recipes that will satisfy the most discriminating cook. It is indexed by ingredients, so you can quickly find a recipe that uses what you have readily available.
Here's One-sixth of the special index:
Eggs With . . . .
Anchovy Paste
Eggs Norwegian, page 42 Anchovy sauce
Eggs à la Bennett, page 70 Apple
Omelet à la Washington, page 104 Artichoke
Eggs à la Rorer, page 59 Asparagus
Omelet, Asparagus Tips, page 95
Scrambled, with Asparagus Tips, page 92 Bacon
Spanish Omelet, page 100 Beans, refried
Huevos Rancheros, page 38
Béarnaise
Eggs Prescourt, page 42
Eggs Béarnaise, page 58
Beef, chipped
Scrambled, with Chipped Beef, page 87 Beets
Eggs in Marinade, page 79 Black beans
Huevos Rancheros, page 38 Brains
Eggs deLessups, page 11 Brandy
Egg Nog, page 110
Omelet with Cognac, page 105 Brandy, Sherry, or Madiera
Egg Flip, page 92 Calf brains
Eggs deLessups, page 11 Caviar
Eggs à la Russe, page 83 Caviar, Horseradish
Eggs Malikoff, page 45 Celery
Eggs à la Gretna, page 50 Cheese
Omelet with Cheese, page 99
Potato Cheese Fritatta, page 35 Cheese, cream
Smoked Salmon Fritatta page 37 Cheese, Feta
Scrambled Eggs, Feta, page 23 Cheese, Gruyère
Eggs Mornay, page 54 Cheese, Monterey Jack
Huevos Rancheros, page 38 Cheese, Mozzerella
Christmas Fritatta, page 36 Cheese, Parmesan
Eggs à L’aurore, page 68
Eggs à la Bourbon, page 57
Eggs à la Dauphin, page 69 Cherries, Maraschino
Sweet Swiss Souffle, page 106 Chestnuts
Eggs with Chestnut, page 51 Chicken
Eggs Courtland, page 43
Eggs Prescourt, page 42 Chicken livers, Mushrooms
Eggs Rossini, page 19