The Swedish, French, American cook book

Egg in Tomatoes ((Eufs aux Tomates ) a la Gilliland Take small hard tomatoes, remove the skin, cut off the tops, sprinkle with chopped parsley, put on a buttered pan with a piece of butter and some pepper and salt. Let it become hot. Then have ready soft-boiled eggs that have been cooked four and a half minutes, peeled, and put in hot water again to get hot; place an egg in the tomato, sprinkle with truffles or decorate the top with some circular strip of tomato sauce put through a paper tube. Serve with hollandaise sauce around the [eggs on the platter as a luncheon or supper dish. Garnish with parsley. Eggs ((Eufs) a la Fricassee One tablespoon butter, two tablespoons flour, one and a half cups milk, one tablespoon chopped parsley, pepper and salt to taste, and some cream if at hand. Put the butter in a saucepan, then the milk that has been heated; season with salt and pepper and then add four hard-boiled eggs that have been cooked and peeled and put in hot water after they are peeled, cut in quarters, put on a platter, add some cream to the sauce, pour the sauce over the eggs. Garnish the platter around with half moons of pastry and parsley. Lunch or supper dish. Mousse of Tongue with Eggs, a la Baltimorienne Mousse de Langue aux CEufs, a la Baltimorienne Make a mousse of tongue [see recipe: Mousse of Tongue a la Baltimorienne]. Line small individual moulds with this mousse; put in hot water and cook for about fifteen minutes — uncovered. Filling. Two eggs, two tablespoons milk, two tablespoons cream, some salt. Scramble the eggs, fill the moulds, then turn out on round pieces of toast (buttered). Serve on a platter with truffle sauce. Garnish with parsley. Egg entree for lunch or supper. Mousse of Ham with Eggs, a la Baltimorienne Mousse de Jambon aux (Eufs, a la Baltimorienne Make a mousse of ham [see recipe: Mousse of Ham a la Balti¬ morienne]. Line small individual moulds with this mousse, put in hot water and cook for about fifteen minutes — uncovered. When done, drop one raw egg into each mould; put in oven and cook until the egg is settled. Turn out on buttered toast. Garnish with parsley and serve with mushroom or truffle sauce. Eggs Stuffed with Sardines, a la Supreme C Eufs farcis de Sardines, a la Supreme Three eggs, six sardines, small teaspoon of anchovy paste, two tablespoons cream sauce. Hard boil the eggs, leave in cold water until cold, remove the shells and cut the eggs lengthwise. Skin and bone the sardines, mash them, put in a saucepan, add the an¬ chovy paste; mix to the yolks of the eggs (which have been pressed through a fine sieve). Fill the whites of the eggs, put on buttered slices of bread; trim the bread around the size of the egg. Put on a buttered pie plate, cover with another pie plate on the top, put in oven from six to eight minutes. When hot, put the eggs on a broiler; glaze with a heavy cream sauce flavored with lemon juice. Mix some of the cream sauce with anchovy paste, make a strip around the egg through a small paper tube, and in the centre put a large diamond of truffles. Serve on a hot platter with supreme sauce around for lunch or supper. Garnish with parsley. Eggs ((Eufs) a 1’ Annecy