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Au gratin dish. Eggs Florentine. Poached eggs can be a main dish when they are served in of these shallow bakers with handles. Au gratin dish white porcelain, enamelled popular [Incomplete]
Au gratin dish. Eggs Florentine. Poached eggs can be a main dish when they are served in of these shallow bakers with handles. Au gratin dish white porcelain, enamelled popular [Incomplete]

Au gratin dish. Eggs Florentine. Poached eggs can be a main dish when they are served in of these shallow bakers with handles. Au gratin dish white porcelain, enamelled popular [Incomplete]

Date1/18/1985
Names
(photographer)
FormatPicture
Notes
Original Toronto Star caption: Au gratin dish. Eggs Florentine. Poached eggs can be a main dish when they are served in of these shallow bakers with handles. Au gratin dish white porcelain; enamelled popular [Incomplete]
Subject
    Medium
    Photographs
    Language
      ProvenanceFrom the Toronto Star Archives
      CollectionToronto Star Photograph Archive
      Usage Rights Copyright (Learn More)
      Copyright HolderToronto Star (Firm)
      Object NumberTSPA_0007636F
      3. Furinda Fernandes packes eggs in carton for Loblaws The Miedema plant processes over a half a million eggs a week
      3. Furinda Fernandes packes eggs in carton for Loblaws The Miedema plant processes over a half a million eggs a week
      Barkley, Harold
      9/12/1974
      Sand Hens owned by Art Miedema, above, brother produce eggs that are sold through a provincial marketing board, which in turn sells surplus eggs in a (...)
      Sand Hens owned by Art Miedema, above, brother produce eggs that are sold through a provincial marketing board, which in turn sells surplus eggs in a (...)
      Barkley, Harold
      9/6/1974
      Where's the Beef? It's the main draw at Richard's Prime Rib but chef Ed Reilly and owner Susan Ball like the fettucine, too. Popular dish is not for weight watchers, however
      Where's the Beef? It's the main draw at Richard's Prime Rib but chef Ed Reilly and owner Susan Ball like the fettucine, too. Popular dish is not for weight watchers, however
      Griffin, Doug
      1/11/1989
      Egg artist: Berg Yohnson, who learned the art of eggery from his great-grandmother, uses paint, ribbon and jewels to create eggs such as the landscape egg, right
      Egg artist: Berg Yohnson, who learned the art of eggery from his great-grandmother, uses paint, ribbon and jewels to create eggs such as the landscape egg, right
      Stawicki, Andrew
      3/27/1986
      The egg lady: A woman egg seller huddles in the bitter cold of the Old Praga marketplace, sorting, cleaning and counting her eggs
      The egg lady: A woman egg seller huddles in the bitter cold of the Old Praga marketplace, sorting, cleaning and counting her eggs
      Spremo, Boris
      12/20/1980
      Egg man: Robert Strickland, 70, displays some of the 200 dozen eggs he delivers each week
      Egg man: Robert Strickland, 70, displays some of the 200 dozen eggs he delivers each week
      Slaughter, Mike
      7/23/1987
      Very egg-zacting artwork. Irene Sirant concentrates on the art of making pysankas - Ukrainian Easter eggs - at a demonstration yesterday at the Ontari(...)
      Very egg-zacting artwork. Irene Sirant concentrates on the art of making pysankas - Ukrainian Easter eggs - at a demonstration yesterday at the Ontari(...)
      Loek, Dick
      4/2/1988
      Just for fun food might be a beef fondue Bourgignone, served up hot in a chafing dish
      Just for fun food might be a beef fondue Bourgignone, served up hot in a chafing dish
      Association of Canadian Television and Radio Artists
      6/6/1968
      Tasting time, Chef Jacques Pepin looks pleased as he tastes a Gratin Permentier prepared by Star home economist Mary McGrath. Food writer Jim White lo(...)
      Tasting time, Chef Jacques Pepin looks pleased as he tastes a Gratin Permentier prepared by Star home economist Mary McGrath. Food writer Jim White lo(...)
      Bull, Ron
      11/24/1982
      They're not banished: Daniel Dunas, Hazelton Lane executive chef, holds one of his specialities, Eggs Elba, backgrounded by a poster advertising the 1927 film epic, Napoleon
      They're not banished: Daniel Dunas, Hazelton Lane executive chef, holds one of his specialities, Eggs Elba, backgrounded by a poster advertising the 1927 film epic, Napoleon
      Spremo, Boris
      3/5/1982
      The five blue eggs
      The five blue eggs
      Nelson and Sons
      1844
      Maxim's master chef: Leon Chanel, the quails' eggs parer
      Maxim's master chef: Leon Chanel, the quails' eggs parer
      Goode, Jeff
      n.d.