The Swedish, French, American cook book

garnish with thin slices of cooked hard-boiled egg on each and a small strip of beetroot all around (or little diamonds); glaze with aspic and serve on slices of tomato on top of lettuce leaves with mayonnaise dressing in the centre. Garnish with chopped aspic. Serve as a complete salad. EGGS (CEufs) How to Boil Eggs for Breakfast Put water in a pan when boiling, put the eggs carefully in, let cook slowly for about three and a half minutes for a soft breakfast egg, put in an egg cup and serve for breakfast. Avery nice way of serving eggs on a tray for breakfast. Cook eggs about four and a half minutes, put in cold water, remove the shell carefully, put in hot water again for three minutes to heat. Place on a fried ring of bread on a hot plate. Fried Eggs with Bacon (CEufs sur le plat, au Lard) Fry very thin slices of bacon until curled (take care not to make them too brown, because after it leaves the pan it will turn still browner and will be cooked too much). When the bacon is re¬ moved from the pan pour off" the good fat, wipe out the pan, put the clear fat back in the pan, drop eggs carefully in, with a table¬ spoon keep basting them with the fat — do not let them fry too fast or the fat will bubble them and they will look blistery. If the eggs are cooked very slowly they will be white and solid. By put¬ ting the fat over the yolks the eggs do not have to cook so long and be too hard underneath. The fat poured over the yolks will settle them quickly and make the eggs more plump and more tasty. Remove the eggs carefully with the omelet knife on to the platter and garnish with parsley and the fried bacon around. Serve for breakfast or luncheon. Poached Eggs on Toast with Bacon (Eufs poches sur Roties, au Lard Fry the bacon [see recipe: Fried Bacon]; when it is ready, have a frying pan, size according to the number of eggs to be poached. Have the water boiling and drop eggs one by one carefully into the water. Very fresh eggs are required for poach¬ ing; if not very fresh, they will spread around the pan and the yolks will be separated from the whites. Have sufficient water to cover the eggs; do not let it boil; let them simmer in the hot water slowly from three to four minutes, then remove them carefully, serve on round pieces of buttered toast with curled bacon around. Garnish with parsley and serve for breakfast. Eggs (CEufs) a la Surprise Soft boil eggs four and a half minutes. Take up and put in cold water; remove the shell carefully and put in hot water for about three minutes. Raise on a ring of bread; sprinkle with pepper and salt, cover with meringue and decorate with Spanish pepper; put in oven from two to three minutes until the meringue is brown. Serve on a hot platter with hollandaise sauce around. Garnish with parsley. Stuffed Eggs with Mushroom, a la Ericsson Hammond CEufs farcis de Champignon, a la Ericsson Hammond