(Eggs) Boulestin, X. Marcel with A.H. Adair. 120 Ways of Cooking Eggs.

Printed boards. Second Edition. London: William Heinemann, [1933].

Eggs in 120 different ways, including scrambled with saffron (mmmm), scrambled with haddock, in jelly with tarragon, curried, hard-boiled with bechamel, Genoese omelette, eggs Mexicaine, etc.

Soiling to boards, else very good. 

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