Eggs a La Hitchcock


1 pint cream, light or heavy
1 tablespoon Worcestershire sauce
1/2 tablespoon tomato catsup
1/2 tablespoon walnut catsup
1 saltspoon Tabasco sauce
salt and pepper to taste
6 large eggs
rounds of buttered toast
parsley or watercress


Heat the cream in a chafing dish, and when it is hot add the seasonings. Drop the eggs into the hot sauce. When they are set serve them on the rounds of buttered toast. Pour the remaining sauce over the eggs and garnish the plates with parsley or watercress.


Serves 6.

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