Show an egg sandwich worth eating the proprietor of a very small clean tastefully tidy and exclusive restaurant near the upper boundary of the tenderloin serves an egg sand between 11 30 and 1 30 every week day that la attracting more cus bomers than he can accommodate says the new york press for each sand two small yellow dishes alre proof earthenware are used and an egg at least a week old Is sherred shirred in each when just right one of the eggs Is plastered over about a quarter inch thick with ground up ham knuckle seasoned with butter and pepper you know the knuckle of a boiled ham becomes very hard in a few days it Is the choice part of the ham and while difficult to cut with a knife Is easily ground the second egg Is quickly inverted and dumped upon the first the ham la between the avio and the sandwich is served red hot in the first dish the second acting aa a cover to be removed at the table price 25 cents |