EGGS A LA VALENCIENNE

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 saltspoonful of grated nutmeg
1/2 teaspoonful of paprika
1 teaspoonful of salt
1/2 saltspoonful of pepper



Rub the butter and flour together, add the strained tomato, stir until
boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.

Take a granite or silver platter, put in two tablespoonfuls of butter extra,
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 boiled rice, pour over the eggs the tomato sauce,
dust the top with the Parmesan cheese and send at once to the table.