Page:Everyday Luncheons.djvu/139

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Fry eggs as above, using butter or oil. When done, skim out, add more butter or oil to that in the pan, season with salt, pepper, vinegar, or lemon-juice, and let brown. When the butter is brown, pour it over the fried eggs, and serve.

 

Make a cream sauce, using one tablespoonful of butter, two of flour, two cupfuls of milk, and pepper and salt to season. When the sauce is thick and creamy, add hard-boiled eggs, coarsely chopped, and serve at once on toast. Sprinkle with minced parsley.

 

Fry two sliced onions in butter, but do not brown. Stir in one cupful of milk or cream, and enough flour to thicken, rub smooth in a little of the cream or milk. Season with salt, white pepper, and a bit of grated nutmeg. Stir until thick, then add eight hard-boiled eggs, sliced crosswise. Heat thoroughly and serve.

 

Butter a stone platter that will stand the heat of the oven. Break into it carefully enough 