The Swedish, French, American cook book

Three eggs, six sardines, speck of anchovy paste, one table¬ spoon mayonnaise dressing. How to Make It. Hard boil eggs for ten minutes; cut in halves, lengthwise; scoop out the yolks. Skin and bone the sardines; mash them up in a saucepan; mix with the yolks and the mayon¬ naise dressing. Add the anchovy paste and some cayenne pepper. Stuff the eggs; put on a broiler; glaze with a chaud-froid of mayon¬ naise. Color two tablespoons of the sauce with anchovy paste and decorate a strip around and a dot in the centre through a paper bag, with a diamond of truffle on top of the dot. Place on small pieces of buttered bread the size of the egg. Garnish with parsley and lemon. Serve before the soup. Pastry with Anchovy a la Royale, for Six Persons Pate d’ Anchois a la Royale One egg, two tablespoons milk, three tablespoons cream, pinch salt, cayenne pepper one small teaspoon anchovy paste, one tablespoon butter. How to Make It. Take small fancy ring moulds; butter; line with very thin-rolled-out puff pastry; fill with beans, and bake. When baked, scoop out, turn the pastry out, and fill. Place on a thin slice of tomato on a round piece of buttered bread with a curled anchovy in the centre of each ring. Garnish with parsley. Filling. Mix egg, milk, cream, salt, pepper, and anchovy paste together. Put butter in a pan and scramble. Green Pepper with Sardine a la Gimo, for Four Persons Piment aux Sardines, a la Gimo Four sardines, one tablespoon butter, one teaspoon anchovy paste, three olives, one half pimento, one green pepper. How to Make It. Skin and bone the sardines; chop olives and pimento; stir butter to a cream; add anchovy paste, olives, sardines, and pimento. Stir and mix well on ice; slice the green pepper crosswise in rings. If too large, cut a piece out of the ring. Put on a round piece of buttered bread; fill the ring with the mixture; decorate around with stirred butter next to the green pepper, then a strip of Spanish pepper in the centre. Garnish with parsley. Serve before the soup. Stuffed Egg with Anchovy (Euf farci a V Anchois) a la Gimo Three eggs, teaspoon anchovy paste, one tablespoon butter, pepper, salt, six sardines skinned and boned, two tablespoons whipped cream. How to Make It. Hard boil eggs ten minutes; cut in halves, lengthwise; scoop out the yolks; chop the yolks; add anchovy paste to the butter that has been stirred to a cream, pepper, salt, sardines, and the cream. Fill the half egg; put on a broiler; glaze with an anchovy glaze and decorate around with whipped cream that has a little dissolved Cox’s gelatine in it. Place on pieces of buttered bread the same size as the egg. Garnish with parsley. Serve before the soup. Love Apples ( Pomznes d’ Amour) a 1’ Anchois Six sardines, one teaspoon anchovy paste, four tablespoons dissolved Cox’s gelatine, pepper, salt, half a cup whipped cream, two tablespoons mayonnaise dressing.