Reference > Farmer's Cookbook > EGGS > Eggs à la Lee
  Eggs à la Benedict Eggs à la Commodore  
CONTENTS · BIBLIOGRAPHIC RECORD

Eggs à la Lee

Cover circular pieces of toasted bread with thin slices cold boiled ham. Arrange on each a dropped egg, and pour around

Mushroom Purée. Clean one-fourth pound mushrooms, break caps in pieces, and sauté five minutes in one tablespoon butter. Add one cup chicken stock and simmer five minutes. Rub through a sieve and thicken with one tablespoon each butter and flour cooked together. Season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Eggs à la Benedict Eggs à la Commodore  
 
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