EGGS PRESCOURT and EGGS COURTLAND

EGGS PRESCOURT
Toast slices of bread, put thin slices of chicken on each, on top of
this a poached egg, cover with sauce Bernaise, and serve at once.

EGGS COURTLAND
Mince sufficient cold chicken to make a half cupful. Make a half pint
of cream sauce, add the minced chicken, a half teaspoonful of salt and
a dash of red pepper. Toast a sufficient quantity of bread, put it on
a heated platter, pour over a small quantity of the minced chicken and
cream sauce, put on each a poached egg, cover with the remaining
sauce, dust with parsley and serve with a garnish of green peas.