Eggs a la Tripe ~ Eggs an Gratin ~ Eggs with Truffles. Omelet with Fine-herbs ~ with Shalots ~ with Parmesan Cheese ~ with Kidneys ~ with Oysters. Poached Eggs with Anchovy Toast ~ with Ham ~ Eggs a la Dauphine ~ a l'Aurore ~ with Nut-brown Butter ~ a la Suisse. Macaroni a 1'Italienne ~ with Cream ~ au Gratin ~ Timbale of Macaroni a la Florentine. Nouilles a la Palermo ~ Timbale of Nouilles a la Vanille.