The Swedish, French, American cook book

Take three eggs, separate yolks from whites. Beat whites to a stiff froth. Butter charlotte moulds, fill with the whites of the eggs, put a thin slice of rolled tongue in the centre, put more beaten whites on top, put in hot milk and poach for three minutes. Take up, turn out, put on a platter, stir the yolks of three eggs with one tablespoon cornstarch to a souffle, thicken the milk, add pepper, salt, and a speck of mustard. Serve around on a platter with pastry decoration around. Eggs (CEufs) a l’Aurore Have both chicken and smoked tongue cooked and cut in dices. Mix two eggs with two tablespoons milk, two tablespoons cream, pepper and salt; scramble — while scrambling add the chicken and tongue. Fill in the cups. The Cups. One tablespoon butter, two tablespoons flour, yolks of two eggs, pinch salt, one cup milk, and two teaspoons baking powder. Mix together; last add the whites .(well beaten). Bake in muffin pans in hot oven; when done, leave to get cold, cut a cover off and scoop out. When ready to fill have the cups hot, filled with the egg mixture, put the cover on. Put in each a handle of green pepper. Arrange on a platter, on a paper doily; garnish with parsley. Serve with the supreme sauce as en¬ tree for luncheon or supper. (Eggs with Anchovy (CEufs a VAnchois ) a la Prince Carl Two eggs, four tablespoons milk, four tablespoons cream, pepper, salt, one teaspoon anchovy paste. Dissolve anchovy paste with part of the milk, add the eggs, the rest of the milk, cream, pepper, and salt. Butter heart-shaped moulds, fill, and cook in oven, in hot water, twelve minutes — uncovered. Leave in the moulds for five minutes to settle. Then turn out, garnish with white cream sauce — on the top in the shape of a heart, and a large diamond of truffle in the centre. Garnish with parsley. Serve with sauterne sauce, for lunch or supper. Timbale of Egg and Spinach, a la Baltimorienne CEufs en Timbale aux Epinards, a la Baltimorienne One cup thick cream sauce, four hard-boiled eggs (chopped), two raw eggs, pepper and salt. First beat up eggs; mix the cream sauce, then the cooked eggs. Butter timbale cups and fill half with the egg mixture and half with spinach mousse; to one cup spinach that has been washed and cooked and ground through the machine take three tablespoons cream sauce, one egg, pepper and salt; fill; cook — uncovered — from eight to ten minutes in a pan of hot water. Turn out. Arrange on a platter. Garnish with parsley. Serve with hollandaise sauce. Egg Mousse (Mousse d’ CEufs) a la Sicilienne Three eggs, one cup milk, half a cup cream, pepper, salt. Mix eggs well together; add milk, pepper, salt, and cream. Butter ring mould well with good butter, sprinkle with chopped parsley. and fill with the egg mixture — carefully, so as not to wash the parsley away; put in hot water and cook slowly in oven for about fifteen minutes — uncovered. When cooked, let stand from eight to ten minutes in hot water before turning it out. Garnish with parsley. Serve with tomato or hollandaise sauce. Egg with Smoked Salmon, a la Ericsson CEuf au Saumon fume, a la Ericsson