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 alenciennes, 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 Lettuce, Scrambled with Shrimps, Scrambled with Fresh Tomatoes,
Scrambled with Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip.

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