The Swedish, French, American cook book

Filling. Two eggs, two tablespoons cream, two tablespoons milk, a pinch of salt and pepper. Mix well. Have ready one green pepper and one onion. Put one tablespoon butter in a frying pan, add the egg mixture, then the green pepper and onion (cooked and chopped fine). Eggs (CEufs) au Gratin Boil eggs from ten to twelve minutes, number according to the dish they are to be served in; leave in cold water until cold, remove the shell, cut in thin slices. Make a cheese sauce, put a layer of egg in a dish, then a layer of sauce, then of egg, and so on until the dish is full. Put on the top some grated cheese and bread crumbs, put in oven in hot water — uncovered — for ten minutes. When ready to serve, put the dish on a paper doily; garnish with parsley at the side. If ramequin cups are used, put a slice of hard-boiled egg on each. Cheese Sauce. Put one tablespoon butter in a pan, add one tablespoon flour, then one cup milk, pepper and salt. Beat well; add one cup grated American cheese. Velvet Eggs ( CEufs veloutes ) Cut two round pieces of bread and toast; drop two eggs carefully in hot water and poach about three minutes; put on the toast. Cover with a hot cream sauce. In the meantime, chop two hardboiled eggs and heat between two plates in oven. Then when ready to serve, sprinkle them lightly all over the dish; garnish with parsley. Serve for breakfast or luncheon. Eggs (CEufs) a la Hollandaise Toast round pieces of bread and spread with pate de foie gras, tongue, anchovy, sardines, or butter. Break eggs in boiling water, poach them, and put them on the toast. Pour over a thick hollandaise sauce, decorate with a strip of truffles across and a ring of thick cream sauce around; sprinkle some chopped parsley around. Serve for luncheon or supper. Timbale of Eggs (CEufs en Timbale) a la Victoria One cup milk, three eggs, pinch of salt and pepper. Mix all together in a bowl. Butter large timbale cups and fill. Put in a pan of hot water and cook in oven — uncovered — for ten minutes, when half cold turn out and cover with a tomato glaze that is thickened with flour. Decorate on top with cream sauce. Garnish with parsley. Serve with a rich white allemande sauce that has been flavored with sherry. Baked Eggs with Mushrooms, a la Ericsson Hammond CEufs cuits au four, aux Champignons, a la Ericsson Hammond Select fresh eggs, one for each person, hard boil ten to twelve minutes, put in cold water, cut a piece off on the side and scoop out the yolks. Chop mushrooms and yolks together (half of each) with pepper, salt, and a little butter; fill the eggs, put one egg in small individual casserole cup, fill all around with the sauce that has been made from the mushroom juice; put in oven in hot water and bake for ten minutes. Then arrange on a platter, garnish with parsley, and on each put one whole glazed mushroom; decorate with white cream sauce. Dish for luncheon or Sunday supper. Mushroom Sauce. One tablespoon butter, one tablespoon flour, one cup mushroom juice, two spoons sherry, pepper and salt. Egg (CEuf) a la Dewey