SOME EGG RECIPES. 137 
4. Add a dash of curry to the sauce and com- 
bine with rice already cooked. 
5. Slice the eggs, dip each piece in egg and 
crumbs and fry. 
6. Warm chopped-egegs in a rich sauce; serve 
in puff paste shells. 
7. Lyonnaise. — Fry a chopped onion in but- 
ter, add whites of eggs chopped fine ; when hot 
put on a platter and garnish with the yolks. 
8. To one pint of cream sauce add the chopped 
whites of six eggs; season with salt and pepper, 
pour over slices of toast. Rub the hard yolks 
through a strainer over the top. 
9. Sandwiches. — Chop, butter and season the 
egos, and while still warm spread slices of bread 
with the mixture and press them together. 
GARNISHES. 
Golden Rain. — The yolk of hard-boiled 
egos rubbed through a strainer, and left just as 
it falls over salads or fish or meat, gives a pleas- 
ing effect. 
