The Swedish, French, American cook book

Select small beets — one for each person; put in hot water with some salt; cook quickly. When done, remove the skin, put in water with a little vinegar and sugar to give them a good flavor. Take the beets, fancy them by peeling with the fluted knife and scoop out a space large enough to raise an egg in. Put them back in the juice on the stove to get hot. In the meantime, put the eggs — one for each beet — in boiling water; cook for four and a half minutes — uncovered. Then put in cold water, remove the shell — carefully, so as not to break as the egg is very soft; return the eggs to the hot water to heat. Place the beets on a buttered pan, then raise an egg in each beet. Beat up the whites of two eggs to a meringue, season with a little salt and cayenne pepper, cover the egg on the top; put in oven a few minutes until the me¬ ringue settles. Then arrange on a platter with the allemande sauce around. Garnish with parsley. Serve for luncheon or supper. Egg with Anchovy ( CEuf a l'Anchois), a la Provenpale Poach four eggs slowly in hot water. In the meantime, crumb three sardines that have been skinned and boned and mixed with one tablespoon butter; spread round pieces of toast — one for each egg — and put on a plate in oven to get hot. When the eggs are poached, place one on each slice of toast, press out an anchovy, in a long strip, put across the egg lengthwise, then a small strip of Spanish pepper on each side. Arrange on a warm platter. Serve with Provenpale sauce around as an egg entree for luncheon or supper. - . Wedding Rings ( Alliances ) a la Hollandaise Three eggs, three spoons milk and two tablespoons cream to each egg, pepper and salt. Mix the three eggs with the milk and cream. Butter little ring moulds well; fill; cook in hot water for ten minutes — uncovered. Turn out on pieces of toast with little cut-up tongue, ham, pate de foie gras, or chicken livers in the centre of the ring (which should be heated in butter with a little sherry). Decorate with tomato glaze (made from tomato juice), a speck of red coloring, and some cornstarch. Serve with hollandaise sauce. Eggs in Pastry ( CEufs en Petits Pates ) a la Gimo Line timbale cups with puff paste, fill with uncooked beans and bake in a hot oven. When done, scoop out the beans, remove the pastry from the cups, leave in oven to get hot, then fill. Deco¬ rate the top with a slice of hard-boiled egg. Arrange on a paper doily on a platter; garnish with parsley. Serve as an egg entree for luncheon or supper. Filling. To six small timbales take two eggs, pepper, salt, one tablespoon butter, one tablespoon milk, two tablespoons cream, two tablespoons American cheese. How to Make the Filling. Put the butter in a saucepan, add the eggs that have been mixed with the cream, milk, pepper, and salt. Scramble; add the cheese. Eggs with Olives ( CEufs aux Olives ) a la Fanchonette Line small cake tins with puff paste, fill with beans and bake. When baked, scoop out the beans. Make small handles from puff paste and bake. Fill the baskets, put the handles in. Arrange on a paper doily; garnish with parsley. Serve as an egg entree for luncheon or supper.