The Swedish, French, American cook book

How to Make It. Cook eggs for twelve minutes, supplying one for every two persons; leave in water until cold; remove shells; leave in cold water so that eggs remain nice and white; split the eggs in halves; remove yolks. Chop yolks of the three eggs, with three fillets of anchovy, adding cayenne pepper and salt. Stir one tablespoon butter to a cream, add the yolks and anchovies; then fill the half of egg. Peel and slice a nice solid red tomato in thin slices; put a half egg on each slice of tomato, on a round slice of buttered bread or toast. Place on top of the egg a fillet of anchovy lengthwise; decorate with stirred butter all around and with a ring of the stirred butter all around the tomato. Garnish with parsley and lemon. Serve as an appetizer for luncheon or dinner. Stuffed Egg with Anchovy ( CEuf farci d’ Anchois) a la Walde Hard boil eggs; cut in halves, lengthwise; scoop out the yolks, and stuff. Stuffing. Yolks of three eggs, four chopped anchovies, one table¬ spoon butter, pepper, salt, two tablespoons cream. Stir butter to a cream; add the yolks, then the chopped anchovies and the cream; pepper and salt to taste; fill the half egg; decorate across lengthwise with an anchovy that has been boned and spread out. Decorate on each side of the anchovy with green cream and a strip of Spanish pepper. Serve on a thin slice of bread on a lettuce leaf. Garnish with parsley. Egg (< "Euf ) a la Shankling Five boned sardines, four eggs, teaspoon anchovy paste, six anchovies, four tablespoons butter, salt and pepper. How to Make It. Hard boil eggs ten minutes; cut in halves. Mash the yolks; add two tablespoons butter and anchovy paste; spread bread or toast. Skin and bone sardines, also bone anchovies; chop very fine; cream butter; add salt and pepper; fill egg; glaze with white chaud-froid sauce; decorate with brown chaud-froid sauce and truffles. Garnish with parsley. Serve before the soup. Egg (CEuf) a l’Annecy Six anchovies, four eggs, one tablespoon cream, one ounce chopped mushrooms, one teaspoon mushroom ketchup, one table¬ spoon parsley chopped very fine, one tablespoon onion juice, four pieces of bread. How to Make It. Hard boil two eggs; cut in halves; take out the yolk; add chopped mushrooms, two anchovies chopped very fine, tablespoon cream, ketchup, parsley, onion juice, and two raw yolks. Mix well. Put one tablespoon butter in a pan; add the mixture and scramble. Spread bread. Beat the two whites of the eggs to a stiff meringue; decorate around on the bread. Put in the oven from three to four minutes, when cold put a curled anchovy in the centre. Garnish with parsley. Serve before the soup. Egg with Sardine ( CEuf aux Sardines) a la Edna Four hard-boiled eggs; four sardines, skinned, boned, and mashed very fine; a half teaspoon anchovy paste; pepper, salt, two table¬ spoons cream, four pieces of bread. How to Make It. Hard-boiled eggs; cut a little piece off the top and scoop out. Stir one tablespoon butter to a cream; add the yolks and spread the round pieces of bread, making a little hole in the centre for the egg to stand in. Whip the cream; add the sar¬ dines, anchovy paste, pepper, and salt; fill the eggs. Stand them up lengthwise in the bread; decorate with Spanish pepper. Gar¬ nish with parsley. Serve before the soup.