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Table of Contents

6 eggs.

1 tea-cupful of cold chicken or other fowl, minced fine.

2 table-spoonfuls of butter.

About a cupful of good gravy—veal or poultry.

2 dozen mushrooms of fair size, sliced.

Some rounds of fried bread.

1 raw egg beaten light.

Mince the cold meat very fine and work into it the butter, with the beaten egg. Season with pepper and salt, and stir it over the fire in a saucepan until it is smoking-hot. Poach the eggs as in preceding receipt, and trim off the ragged edges. The fried bread must be arranged upon a hot, flat dish, the mince of chicken on this, and the eggs upon the chicken. Have ready in another saucepan the sliced mushrooms and gravy. If you use the French champignons—canned—they should have simmered in the gravy fifteen minutes. If fresh ones, you should have parboiled them in clean water as long, before they are sliced into the gravy, and stewed ten minutes in it. The gravy must be savory, rich and rather highly seasoned. Pour it very hot upon the eggs.

If you will try this receipt, and that for “Eggs à la bonne femme” for yourself, your family and your guests will be grateful to you, and you to the writer.