By Monique LaGarra
Inside of this booklet you will discover: 29 scrumptious Vegetarian Egg Recipes: Curried Eggs, Gold Curried Eggs, Baked Eggs, Scrambled Eggs, Shirred Eggs, challenging Boiled Eggs, Lyonnaise Eggs, Eggs With Mushrooms, Savory Eggs, Fricasseed Eggs, Eggs compelled, Egg Cutlets, Roasted Eggs, Eggs In Cream, Escaloped Eggs, Poached Eggs Spanish sort, Swiss Eggs, Dressed Omelets, Tomato Dressing, Omelet, With French Peas, Mushroom Filling, Foamy Omelet, Bread Omelet and plenty of extra, with clickable desk of Contents with sections, effortless to persist with instructions and transparent formatting.
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Extra info for 29 Delicious Vegetarian Egg Recipes: Vegetarian Diet Series
Serve on a hot dish. EGG AND ASPARAGUS Cut about two dozen stalks of asparagus into inch lengths and boil tender. Drain, pour over a cupful of drawn butter; stir until hot, turn into a baking dish. " DEVILLED EGGS Boil the eggs for twenty minutes, remove the shells, cut each egg in half without breaking the whites; take out the yolks and pound them in a mortar, adding cayenne, salt and curry powder. Stuff the whites with this paste and join the eggs to their original shape. Cut off just sufficient of each broad end to enable them to stand, and arrange them thus on a dish in a bed of cress or parsley.
When hot, pour over three slices of toast. Rub the yolks through a strainer over all and garnish with parsley.
Pour into hot, buttered spider, and when thickened, but not hardened, fold over and serve on hot platter. Parsley may be used, if preferred, in place of lettuce. CHEESE OMELET, NO. 1 Break three eggs into a basin; whip them till well mixed; add pepper and salt, and two ounces of grated cheese; melt one tablespoonful of butter in frying pan: when the butter is quite hot pour the mixture into the pan; as soon as it begins to set, draw the thickening portion from the bottom of pan with a silver fork, letting the liquid substance cover the pan, do not stir; repeat this operation until it is all sufficiently cooked; then turn onto a heated platter, garnished with parsley, or cress.