The Swedish, French, American cook book

Cut round pieces of bread; stir one tablespoon butter with a little chopped salmon and spread the bread. Poach an egg for each and put on top of the pieces of bread; decorate across with a strip of salmon cut half an inch wide. Arrange on a warm platter with the supreme sauce around. Garnish with parsley. Serve as a luncheon or supper dish. Eggs with Anchovy ( (Eufs a V Anchois) a la Neige Three eggs, small tablespoon cornstarch, one and a half cups milk, pepper, salt, one teaspoon anchovy paste, speck of mustard, slices of bread, one for each person. Toast bread, spread with but¬ ter and anchovy paste. Put on a plate on the stove to keep hot, stir yolks and cornstarch together to a souffle. Beat the whites up stiff, season with pepper and salt, divide in halves, color and flavor half with anchovy paste. Put one and a half cups milk on the stove; poach first the white of egg then the pink ones that have been made pink with the anchovy paste; leave on a plate to keep hot. Thicken the milk (that has reduced to one cupful) with the egg and cornstarch. Add mustard, pepper, and salt. Pour over the toasts on the platter; garnish all around with a white then a pink neige. Garnish with parsley. Serve for luncheon or sup¬ per. Eggs ( CEufs ) a l’Aurore Cut round pieces of bread and toast, spread with butter. Make a rich tomato sauce. Hard boil three eggs, shred the whites and add to the tomato sauce, put in the centre of the toasts. Make a cream sauce and pour all around the toasts on the platter. Chop the yolks of eggs and decorate in strips on a bias all around. Gar¬ nish with parsley. Serve for luncheon or supper. Baked Eggs with Onions, au Gratin CEufs aux Oignons au Gratin, cuits au four Two hard-boiled eggs, three cooked onions (chopped), cup cream sauce, teaspoon Worcestershire sauce. Chop eggs and onions, add the onions to the cream sauce, put one layer of the onion, mixture of egg, then of onion, and so on, until the dish is full; set in a pan of hot water; bake from ten to fifteen minutes. If in ramequin cups put a slice of egg on the top of each. If in a large dish garnish with quarters of hard-boiled eggs and parsley. Serve for lunch or supper. Eggs with Asparagus ((Eufs aux Asperges ) a la Hollandaise Make a rice border. Soft boil eggs four and a half minutes and when ready put around on the foundation leaving a space between each. Garnish with a strip of Spanish pepper. Have asparagus tips ready, make in bunches and tie a strip of Spanish pepper around; put a bunch between each egg and serve with hollandaise sauce in the centre. Garnish with parsley. Serve as a luncheon or supper dish. Egg with American Cheese, a la Fanchonette CEuf au Fromage americaine, a la Fanchonette Line small cake tins with puff paste, fill with beans, and bake; make a separate handle of puff paste for each. When baked, scoop out the beans and fill. Scramble two eggs mixed with two table¬ spoons milk, some cream, pepper, and salt. Put a tablespoon but¬ ter in a pan, when commencing to cook add two tablespoons of grated American cheese. Fill in the little fanchonette baskets, put a slice of hard-boiled egg on the top of each, and stick in the handles. Garnish with parsley. Serve as entree for lunch or supper. Poached Eggs with Truffle Sauce, au Jus CEufs poches, Sauce Truffe, au Jus