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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