34 WATKINS COOK BOOK

Eggs Florentine (Luncheon
Dish)

Cooked spinach Hollandaise Sauce

Grind cooked hot spinach, add
cream, season well, place in serv-
ing dish. Place poached eggs on top
of spinach. Add Hollandaise Sauce
and Watkins Paprika. Serve. Or
serve poached eggs on mounds of
hot corned beef hash. Add Wat-
kins Paprika.

Little cream Watkins Paprika
Eggs Grated cheese
Egg Gems

2 cups cooked Salt

chopped meat Watkins Pepper
2 cups dry bread Butter
crumbs

Moisten meat with little milk or
cream. Heat meat, crumbs, season-
ing in top of double boiler. Fill
buttered gem pans with mixture,
break an egg on top of each gem,
place in oven and cook egg. Add
Watkins Paprika.

Egg Luncheon Dish

Poach eggs, place on soft well-but-
tered toast. Sprinkle with grated
cheese and Watkins Paprika.

Egg Timbales (Luncheon Dish)

2 eggs Watkins Paprika
16 cup cream Finely chopped
Salt (cooked) Ham
Watkins Pepper or Tongue

Beat eggs well, add seasoning, stir
in cream, little minced parsley.
Pour into well buttered timbales,
add chopped tongue and truffles.
Steam 25 minutes over hot water.

Shirred Eggs

2 tomatoes, cut 4 ounce raw

in pieces ham, dice
3 mushrooms, Salt
minced. Watkins Pepper
1 green pepper, Little cream
chopped Eggs

Fry ham, add tomato, mushroom,
Watkins Pepper and cook mixture
few minutes. Pour into buttered
baking dish, add eggs, seasoning
and little cream. Bake about 6
minutes.

Egg Souffle Ring

1 tablespoon flour 2; cup milk
2 tablespoons 4 egs yolks
butter 4 eg whites

Make white sauce, not too thick, of
the flour, butter and milk. Sep-
arate the 4 eggs, beat yolks and
add the white sauce, fold in stiffly
beaten egg whites. Bake for 30
minutes in moderate oven, put oil
paper in ring mold and set in hot
water while baking. Serve with
creamed mushrooms.

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