The new century cookery book

1905. Croquettes aux CEufs ( Egg Croquets or Bolls). — Cut six to eight hard-boiled eggs into slices, rub them through a coarse wire sieve. Mince coarsely a dozen preserved mushrooms, and slightly fry them in an ounce of butter. To this add the egg puree, stir well, season with salt, pepper, and a grate of nutmeg. Moisten with sufficient well-reduced bechamel sauce (No. 202) to form a binding. When thoroughly hot pour tlie mixture on a plate and let it cool. Shape the mixture into croquettes, even-sized balls, or cork shapes, dip each into beaten egg (raw), and cover well with coarse-grained flour or semolina ; the former is preferable. Fry in hot fat a golden colour ; dish up neatly and garnish with fried parsley. Note. — The above, dressed around a bed of cooked spinach, nicely seasoned, makes a very tasty dinner or supper dish. 1906. Cromesquis aux CEufs ( Egg Cromeskies). — 3 hardboiled eggs, 2 raw yolks of eggs, £ gill bechamel sauce {No. 202), \ teaspoonful finely chopped truffle, \ oz. chopped ox-tongue, 5 thin pancakes {unsweetened), seasoning, frying -batter, frying-fat. Peel the eggs, cut them into slices, and chop rather coarsely ; put them in a stewpan, moisten with the sauce and the egg-yolks, season to taste with pepper, salt, and nutmeg. Stir over the fire till hot, add the truffles and tongue, mix well, and turn on to a plate to cool. Shape into even-sized corks, wrap each in a square piece of pancake, dip into frying-batter, and fry in hot fat. Drain, dish up on a folded napkin, and garnish with crisp parsley. 1907. CEufs en Chaud-froid. — 6 or more new-laid eggs, 1J gill bechamel sauce (No. 202), ^ gill tomato sauce (No. 271), 1 gill aspic jelly, £ oz. leaf gelatine, 1 large truffle, slices of cooked ox-tongue or ham, salad and dressing. Poach the eggs carefully in slightly salted water, containing a little lemon -juice ; when set take up and trim and set them on a sieve to cool. Heat up the white sauce ; add to it the gelatine, previously dissolved and strained. Season to taste and mix with a. couple of tablespoonfuls of aspic. When nearly cold mask half the number of poached eggs. This must be done twice, allowing the first coating to set before the second one is added. Now heat up the tomato sauce, and mix in an equal quantity of white sauce and some aspic jelly ; when nearly cold mask the remainder of eggs in the same manner. Cut out as many rounds of tongue or ham as there are eggs ; the slices should be as near as possible the size of the eggs. Place one egg on each slice, mask them over with a thin coating of aspic ; decorate tastefully with fancifully-cut slices of truffle. Dish up on a cold dish in the form of a border, fill the centre of the dish with a nicely prepared salad, and serve. 1908. Biscotins au Fromage. — 2 whole eggs, 3 yolks of eggs, gill milk, j gill cream, 2 oz. grated Gruyere cheese, 1 oz. grated Narmesan cheese, \ oz. butter, seasoning, ^ lb. choux paste.