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Tuesday, February 4, 2003
Cooking of Eggs
By Paul Ford
The table of contents from Many Ways for Cooking Eggs by Mrs. S. T. Rorer.
To Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, On a Plate, de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a la Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la Valenciennes, Fillets, a la Suisse, with Nut-Brown Butter, Timbales, Coquelicot, Suzette, en Cocotte. Steamed in the Shell, Birds' Nests, Eggs en Panade, Egg Pudding, a la Bonne Femme, To Poach Eggs, Eggs Mirabeau, Norwegian, Prescourt, Courtland, Louisiana, Richmond, Hungarian, Nova Scotia, Lakme, Malikoff, Virginia, Japanese, a la Windsor, Buckingham, Poached on Fried Tomatoes, a la Finnois, a la Gretna, a l'Imperatrice, with Chestnuts, a la Regence, a la Livingstone, Mornay, Zanzibar, Monte Bello, a la Bourbon, Bernaise, a la Rorer, Benedict, To Hard-boil, Creole, Curried, Beauregard, Lafayette, Jefferson, Washington, au Gratin, Deviled, a la Tripe, a l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci, Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a la Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops, Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip
See also: Many Ways for Cooking Eggs, by Sarah Tyson Heston Rorer, the complete text with recipes for all of the above.
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