EGGS A LA PAYSANNE

    6 eggs
  1/2 cupful of cream
    2 tablespoonfuls of grated onion
    1 clove of garlic
  1/2 teaspoonful of salt
    1 saltspoonful of pepper

Add the onion and the garlic, mashed, to the cream; pour it in the bottom of a baking dish, break on top the eggs, dust with salt and pepper, stand the baking dish in a pan of water and cook in the oven until the eggs are "set." Serve in the dish in which they are cooked.

EGGS A LA TRINIDAD

    6 eggs
    2 lamb's kidneys
    1 cupful of fresh bread crumbs
    2 level tablespoonfuls of butter
    2 level tablespoonfuls of flour
  1/2 pint of stock
    1 teaspoonful of kitchen bouquet
  1/2 teaspoonful of salt
    1 saltspoonful of pepper

Split the kidneys, cut out the tubes; scald them, drain, and cut them into thin slices. Put the butter into a saucepan, add the kidneys, toss until the kidneys are cooked, then add the flour, stock, kitchen bouquet, salt and pepper; stir until boiling. Grease a shallow granite or silver platter, break into it the eggs, sprinkle over the bread crumbs and stand them in the oven until the eggs are "set," then pour over the sauce, arrange the kidneys around the edge of the dish and send at once to the table.