The Swedish, French, American cook book

Cook half a cup rice until very soft; add pepper, salt, butter, and cream — measure two cups of the cooked rice; to each cup rice take three tablespoons fine chopped olives, one tablespoon chopped parsley. Butter and decorate small individual ring moulds with Spanish pepper and white of egg, fill the rice carefully in each mould, let stand to get cold. W7hen cold put the moulds in hot water to get warm. Turn out on round pieces of toast, cook a yolk of egg to each in milk or stock, take it up carefully and drop it in the centre of the ring, beat up the whites of part of the eggs, put in a tube, form in the shape of a pyramid on each, with a speck of truffle on top and Spanish pepper twisted around. Put in oven a few seconds. Arrange on a platter with hollandaise sauce around, garnish with parsley. Serve for lunch or supper. Egg in Croustades with Sweet Sauce Croustades d’ CEufs, a la Sauterne Two yolks and one white of egg, four tablespoons milk, four tablespoons flour, three tablespoons water, two tablespoons cream, and a pinch of salt. Mix together to a batter (not beating the eggs). Get the croustade iron hot in fat, dip the end of the iron in the batter, cook in the hot fat until golden brown — do not have the fat too hot so that they cook too quickly, it takes five minutes for each croustade to cook. Hard boil eggs and cut them up, make the sauterne sauce and add the cut-up eggs, fill the croustades; put a slice of hard-boiled egg on top. Arrange on a paper doily. Garnish with parsley. Stuffed Egg with Tongue, a la Ericsson Hammond CEufs farcis de Langue, a la Ericsson Hammond One cup cooked ground tongue, two tablespoons cream sauce; flavor with sherry, pepper, and salt. Fill eggs that have been hard boiled, cut in halves lengthwise, and the yolks removed; put on a slice of bread and put in oven — covered — to get hot; glaze with tomato glaze, decorate with a row of chopped truffles. Arrange on a platter with an egg sauce a la Gimo around. Garnish with parsley. Tomato Glaze. Put one tablespoon butter in a pan, add one to one and a half cups tomato juice; beat well, add pepper and salt and pour over the eggs. Egg with Mousse of Ham, a la Gilbert CEufs a la Mousse de Jambon, a la Gilbert Select small eggs — one for each person — and cook about four and a half minutes; put in cold water and take the shell off (be careful not to break the egg as it is then very soft) ; leave in a pan of cold water. In the meantime, make a mousse of ham a la Baltimorienne; to one cup cooked ham that has gone through the ma¬ chine a few times take three tablespoons cream sauce, one egg, pepper, salt, and a little sherry. Decorate little deep plain individ¬ ual ring moulds with Spanish pepper and white of egg, fill with the mousse, and cook in a pan of hot water from ten to fifteen minutes — uncovered; turn out on buttered toast and raise in centre of each ring the eggs that have (in the meantime) been put in hot water for three minutes to get hot. Decorate the egg all around with cream sauce colored with the orange color and little truffles on the top. Arrange in the form of a ring on platter with truffle sauce in the centre. Garnish with parsley. Egg with Tongue ( Langue aux CEufs ) a la Neige