Scrambled Eggs with Tomatoes
Scrambled eggs with gently sautéed, seasoned tomatoes.
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Scrambled Eggs, Mollet
Five-minute soft eggs scooped from shells and gently stirred with cream and butter.
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Scrambled eggs with lean bacon, tomatoes and cream.
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Creamy scrambled eggs served on six toasts spread with liver pâté.
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A single piece of sea bass browned in flour, then gently finished in a generous thick tomato sauce with onion, celery, parsley and one clove.
Sea Bass Sauté Meunière
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A hot semolina cereal cooked in water and milk, served with cold dairy and sugar separately.
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A tender savoury semolina mould enclosing small veal cutlets in mushroom-scented jus, served hot with a little sauce over the top.
Shad Roes Newburgh
Poached American shad roes cut into pieces, sautéed and finished in a sherry, brandy and cream sauce.
Shad Roes, Maryland
Two baked shad roes dressed with a wine-sherry pan sauce bound with cream and egg yolks.
Shad with Sorrel Purée
Roasted shad served on buttery sorrel purée.
Shallot Mushrooms on Toast
Canned mushrooms briefly fried with shallots, garlic and herbs, then simmered in their own liquid and a little white wine over toast.
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Poached sheepshead served with a warm milk and breadcrumb sauce.
Shirred Eggs
Six baked egg dishes, each holding two seasoned eggs.
Shirred Eggs English Style
Eggs baked in individual dishes over crisp bacon, lightly basted with butter.
Shirred Eggs Lunéville
Six two-egg shirred dishes with chives and cream.
Shirred Eggs Macédoine
Eggs baked in individual dishes over a creamy sauce of diced vegetables.
Shirred Eggs Omer Pacha
Eggs baked under a Parmesan cream sauce.
Shirred Eggs Swiss
Twelve eggs in six dishes over Swiss cheese sauce with brown vinegar butter.
Shirred Eggs au Gratin
Individual baked eggs with thick cream, Parmesan and butter.
Shirred Eggs with Cream
Six small baked dishes, each with two eggs and one-and-a-half tablespoons cream.
Shirred Eggs with Sweet Corn
Two eggs baked over gently creamed sweet corn in each individual dish.
Shirred Eggs, Chevreuse
Six individual shirred-egg dishes: chestnut cream purée beneath two eggs each.