The Swedish, French, American cook book

First boil eggs for twelve minutes. When done, put in cold water and take the shells off. Cut a little piece off the side and scoop out. Fill with mushroom mixture, the yolks, chopped mushrooms, a little cream sauce, sherry, pepper, and salt. Roll in flour, pepper, and salt, then egg and bread crumbs and fry in very hot fat. Arrange on a paper doily; garnish with parsley. Serve with the mushroom sauce (made from the liquid that the mushrooms cooked in) for luncheon or supper. Eggs (CEufs) a la Suisse Line small individual ramequin cups with grated cheese, then drop one raw egg in each cup; put over each egg two tablespoons of rich cream, some pepper and salt, then a layer of cheese on the top. Put into oven to bake in hot water — uncovered — from ten to twelve minutes. When done, decorate with a thin slice of hardboiled egg, then a strip of Spanish pepper around the yolk, and diamonds of truffles on the top. Stand the cups on a paper doily on a platter; garnish with parsley around the cups. Delicious egg entree for luncheon or supper. Shirred Eggs with Chicken Liver CEufs brouilles au Foie de Poulet Put a teaspoon butter in the shirring dish and put on stove till it melts; drop in one to two eggs (according to size of the dish), put all around small pieces of chicken liver that have been fried in butter, sherry, pepper, and salt; put in oven from four to five minutes — uncovered. Serve for breakfast or luncheon in the shirring dish which the eggs cooked in; place it on a paper doily on a platter. Garnish with parsley. Egg a la Bird’s Nest ((Euf a la Nid) Cut round pieces of bread (one for each egg) and toast them; spread with butter and grated ham (if ham is not at hand, tongue, anchovy, chicken, or sardine can be used instead). Break the eggs, separate carefully the whites from the yolks, leave the yolks in the shell, raise them onto a plate of flour until ready to use. Beat the whites to a stiff meringue, season with a speck of salt and pep¬ per. Arrange on the toast with a space in the centre for the yolk; put on a buttered pan. Empty the yolk from the shell, put one into each space, put a little meringue on top showing only a trifle of the yolk. Put in hot oven about four minutes — until the meringue is brown and the yolks settled. When ready to serve put on a warm platter. If many eggs, serve in the form of a ring with creamed mushroom sauce in the centre and around. Garnish with parsley. A delicious egg dish for luncheon or supper. Egg in Tomato (CEuf en Tomate ) a la Laconia Select small tomatoes — one for each person; put in hot water, remove the skin, cut away a slice from the top, scoop out — carefully, leaving the outside shell. If large they can be cut in halves. Sprinkle with chopped parsley and the inside with a little pepper and salt and a small piece of butter. In the meantime, make round pieces of toast (one for each tomato), spread with butter. Put the shells of tomatoes on the toast on a buttered pan, put in oven from five to six minutes to get hot, then fill. Arrange on a warm platter with hollandaise sauce around. Garnish with parsley. Serve as an egg dish for luncheon or supper.