The Swedish, French, American cook book

Make small pastry shells by lining a small cake tin with puff paste; fill with beans and bake. When baked, scoop out the beans from the basket and fill. Arrange on a platter in ring style with parsley in the centre and stick in each a handle made from the pastry strips, twisted in corkscrew style, shaped in a horseshoe and baked. Fried oyster crabs, fried shrimps, or scallops can be put in the centre of the ring; garnish with parsley and lemon around. Filling. Two eggs, three tablespoons milk, two tablespoons cream, pinch of salt, and pinch of cayenne pepper. Put a tablespoon of butter in a frying pan; when melted, add the eggs, milk, and cream. Let it settle, then stir carefully. Egg in Green Pepper (CEuf au Piment) a la Lydie Select long green peppers all the same size; cut rings about half inch in height — one for each person; put in water with a little pinch of baking soda, cook about four minutes; leave in the water until ready to use. In the meantime, have ready some cooked ground smoked tongue. Cut round pieces of bread and toast. Spread with butter, then with the tongue that has been flavored with sherry, a little pepper and salt. Take eggs, one for each ring, break carefully, separate whites and yolks. Poach the yolks in a little bouillon or milk for about three minutes. During that time beat up the whites of the eggs. Place rings of the green pepper on the toast, fill with part of the meringue, then put the yolks in the centre, decorate with the rest of the meringue put through a fancy tube around the yolk, and on the edge of the pepper put a strip of Spanish pepper; sprinkle with chopped truffles on the top. Put in oven on a buttered pan, cook from four to five minutes. When ready, arrange on a platter in the form of a ring with a rich hollandaise sauce in the centre and all around. Egg entree for luncheon or supper. Meringue of Egg (Meringue a l’CEuf) a la Hammond Cut thin slices of bread in strips and butter them. Take a but¬ tered baking sheet, arrange the toast (one piece on top of another) in the form of a ring, fasten one to another with yolk of egg, put in oven and toast. In the meantime, beat up the whites of three or four eggs to a meringue. Season with cayenne pepper and salt. When the bread is toasted, take out, birdsnest it with the whites put on through a paper tube, put in oven from three to four minutes — until the meringue is golden brown; then fill. Arrange on a warm platter; garnish with parsley. Serve with hollandaise sauce around as an egg entree for luncheon or supper. Filling. Put one and a half cups milk on stove. Hard boil three or four eggs, according to size of the ring. Put one tablespoon butter in a saucepan, add one tablespoon flour, mix well, add the milk, then add the eggs that have been chopped, and fill the centre. Eggs with Beetroot ( CEufs aux Betteraves ) a l’Allemande