EGGS A LA VALENCIENNE

Prep Time: 10 minutes

Cook Time: 25 minutes

6 eggs

1 pint of dry boiled rice

1/2 pint of strained tomato

2 mushrooms

2 tablespoonfuls of grated Parmesan cheese

2 level tablespoonfuls of butter

2 level tablespoonfuls of flour

1/2 salt spoonful of grated nutmeg

1/2 teaspoonful of paprika

1 teaspoonful of salt

1/2 salt spoonful of pepper

Rub the butter and flour together, add the strained tomato, stir until boiling, and add the mushrooms, sliced, salt, paprika, nutmeg and pepper. Take a granite or silver platter, put in two tablespoonfuls of butter extra, and let the butter melt and heat; break into this the eggs, being very careful not to break the yolks. Let the eggs cook in the oven until “set.” Then put around the edge of the dish as a garnish the boiled rice, pour over the eggs the tomato sauce, dust the top with the Parmesan cheese and send at once to the table.

You can also visit my older recipies

Eggs En Panade