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page 73
RECAPITULATION.
I. SIDE DISHES FOR BREAKFAST OR LUNCH.
167.Oeufs a la Coque.........................Soft boiled eggs.
168.Oeufs Durs...............................Hard boiled eggs.
169.Oeufs a la Creme.........................Hard boiled eggs with cream.
170.Salad D'Oeufs............................Egg salad.
171.Oeufs Poches a la Parisienne.............Poached eggs a la parisienne.
172.Oeufs a la Christophe Colomb.............Eggs a la Christophe Colomb.
173.Oeufs a la Tzarine.......................Eggs a la Tzarine.
174.Oeufs Frits..............................Fried eggs.
175.Oeufs sur le Plat........................Shirred eggs.
176.Oeufs au Jambon..........................Ham and eggs.
177.Oeufs au Lard............................Bacon and eggs.
178.Oeufs Brouilles aux Croutons.............Scrambled eggs with toast.
179.Oeufs Brouilles au Fromage...............Scrambled eggs with cheese.
180.Oeufs Brouilles aux Pointes D'Asperge....Scrambled eggs with asparagus
tops.
181.Oeufs Brouilles aux Quenes D'Ecrevisses..Scrambled eggs with crawfish
tails.
182.Oeufs Brouilles a l'Emince de Homard.....Scrambled eggs with lobster.
183.General Remark on Omelets.
184.Omelette au Fines Herbes.................Plain omelet with parsley.
185.Omelette au Fromage......................Cheese omelet.
186.Omelette au Jambon.......................Ham omelet.
187.Omelette au Lard.........................Bacon omelet.
188.Omelette aux Rognons.....................Kidney omelet.
189.Omelette Celestine.......................Crawfish or lobster omelet.
II. SWEET DISHES FOR DINNERS.
190.Omelette aux Confitures..................Omelet with preserved fruits.
191.Omelette aux Rhum........................Omelet with rum.
192.Oeufs a la Neige.........................Snow eggs.
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