The Swedish, French, American cook book

Six anchovies, four eggs, one tablespoon cream, six chopped mushrooms, one teaspoon mushroom catsup, one tablespoon finechopped parsley, one tablespoon onion juice, and four pieces of fried bread. Hard boil two eggs cut in halves across, remove the yolks and chop them very fine with the finely chopped mushrooms and parsley; then add two tablespoons cream, mushroom catsup, onion juice, and two raw eggs. Put one tablespoon of butter in a pan, and scramble the mixture; when done, have ready four round slices of toast. Spread the toast heavily with the mixture; put in the centre the half egg that has been heated — the top up and the cut part down; decorate around the egg with the cream sauce that has been colored with anchovy paste, and all around decorate with the meringue of egg. Put in oven — covered — for a few min¬ utes until the meringue is settled. Serve with the mushroom sauce (made from the juice the mushrooms cooked in) flavored with sherry. Garnish with parsley. These eggs are served for luncheon or supper. Devilled Eggs ((Eufs a la Diable ) First poach eggs; serve on round pieces of toast. Make a cream sauce. To each cup cream sauce two teaspoons mustard, pepper, salt, and one tablespoon sherry. Glaze the egg with the sauce, decorate with a strip of Spanish pepper on the top and speck of truffle. Add some tomatoes to the sauce that is left and serve around. Garnish with parsley. Egg in Tomato (Euf en Tomate ) a la Surprise Peel tomatoes; cut a little hole at the top, scoop out, sprinkle with chopped parsley, put on a buttered pan in oven with pepper, salt, and butter inside. Take raw eggs, separate whites and yolks, poach the yolks in bouillon three minutes. (Milk will do if no bouillon is at hand.) Remove the yolks carefully from the pan, put in the hot tomato, put a tablespoon of white of egg on top of each tomato, cook in oven three minutes. Garnish with parsley. Serve with hollandaise sauce for luncheon or Sunday supper. Eggs (Eufs) a la Indiana Poach eggs in a cream mustard sauce, place on round pieces of toast that have been spread with ham, tongue, or pate de foie gras; sprinkle the egg with chopped truffles, decorate around with strips of tomato glaze or Spanish pepper. Serve with the sauce around. Garnish with parsley. Mustard Sauce. One tablespoon butter, small tablespoon flour, one cup milk, one tablespoon mustard, pepper and salt. Add yolks of two eggs to the sauce; beat very fast; add two table¬ spoons cream. Eggs with Pate de Foie Gras a la Walde (Eufs a la Pate de Foie gras, a la Walde Hard boil eggs, leave in cold water, peel, cut in halves length¬ wise, scoop out yolks, take the pate de foie gras (or mock pate), press through a sieve; flavor with sherry, pepper, salt; stuff the eggs; put on slices of buttered bread, the stuffed side down, put on a but¬ tered pan in oven and heat; cover with creamed tomato sauce; deco¬ rate with white sauce. Garnish with parsley. Serve with supreme sauce. Egg and Cheese in Profiteroles CEuf au Fromage en Profiteroles A half cup water, a half cup flour, one tablespoon butter, two eggs. Put butter in a saucepan on the stove with water, add flour, cook three minutes; stand to get cold; when cold add one egg at a time, stirring five minutes after each addition; drop teaspoonfuls of the batter, fry in deep, warm fat, fry on a low fire and fill.