When cooked, turn from the moulds and serve with a puree of tomatoes.

Half a cup of sliced mushrooms added to the puree improves this dish.
=Curried Eggs.= (See cut facing page 186.) INGREDIENTS.
6 eggs, cooked, in water just below the boiling-point, 20 minutes.
1/2 a cup of stock (fish, veal or chicken).
1/2 a cup of milk.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour, or 1 teaspoonful of cornstarch.
1/2 a teaspoonful of curry-powder.
1 slice of onion.
Teaspoonful of lemon juice.
Salt and pepper to taste.
_Method._--Cook the onion in the butter a few minutes, then remove it and add the flour and curry powder; when frothy add the milk and stock.
As soon as the boiling-point is reached, set the blazer into the hot-water pan and add the eggs cut in quarters.

Season with salt and serve on sippets of toast.
Light meats, fish, oysters and lobsters may be prepared in the same way, omitting the half-cup of milk in the case of oysters.

Chickens' livers may also be prepared by the same recipe, in which case the livers should have been cooked previously.

Or they may be sauted in a little hot butter in one dish, while the sauce is made in another.
=Shirred Eggs.= Butter four or five shirring-dishes.