442. Eggs à la Chipolata.
—Prepare twelve eggs as for No. 437, and cover them with a pint of hot Chipolata garnishing (No. 232), and serve very hot.
443. Eggs à l’Alsacienne.
—Fry twelve eggs as for No. 437, only putting them on a long dish. Add one chopped onion to four ounces of finely minced calf’s liver, quickly toss them on a brisk fire for about eight minutes, then pour in about six to eight drops of vinegar, a pinch of salt, and a little pepper to season. Garnish both ends of the dish with this, then serve.