The Swedish, French, American cook book

Poach fresh eggs by breaking them gently and letting them simmer slowly in hot water so that they get nice and plump; put on round pieces of buttered toast covered with a thin slice of tongue. Place on a hot platter; glaze with a thick brown glaze flavored with sherry and with truffle sauce around on the same platter; garnish with parsley. Serve for luncheon or supper. Egg in Butter (CEuf en Beurre ) au Jus Put plenty of good butter in a pan, let begin to get hot, then drop very fresh eggs in the butter, as many as may be needed. With a teaspoon keep covering the eggs with the butter, rapidly. Do not let it become too hot or burn. Let the eggs cook slowly in the butter so that they are nice and firm — the yolk must be soft but the white hard. Remove the eggs carefully onto round pieces of buttered toast that are covered with thin slices of Virginia ham. Pour over a rich brown sauce flavored with wine. Garnish with parsley. Serve for breakfast. Scrambled Eggs with Bacon ( CEufs brouilles au Lard) Take eggs according to the number of people to be served. To each egg take two tablespoons milk, two tablespoons cream, some butter, and salt. Put the butter in a frying pan; when melted, add the eggs (stirring gently, moving them from one side to the other carefully). When the eggs are settled but not cooked hard, slip very carefully out of the pan on top of the platter; put a pinch of parsley in the centre of the dish, garnish with triangles of but¬ tered toast with parsley on one end, and serve all around curled bacon for breakfast. Scrambled Eggs with Ham ( CEufs brouilles au Jambon ) Follow directions for Scrambled Eggs with Bacon. Broil or fry ham that is cut in thin slices. Put neatly all around the platter and garnish with parsley. Serve for breakfast. Scrambled Eggs with Smoked Beef CEufs brouilles au Bceuf fume For three persons take three eggs, five tablespoons milk, three tablespoons cream, half a pound of smoked beef shaved very thin. Mix eggs, cream, and milk together in a frying pan with a table¬ spoon butter. [If the beef should be too salty, pour a little boiling water over it for one minute, then pour the water off.] When scrambling the eggs, add the beef — leaving part of it out; heat with some melted butter, and garnish all around with the beef and some triangles of buttered toast and parsley. Breakfast dish. Scrambled Eggs with Shrimps, a l’Americaine CEufs brouilles aux Crevettes a V Americaine Put a tablespoon butter in a pan; mix three eggs, five table¬ spoons milk, and three tablespoons cream together with pepper and salt to taste. Have ready half a pound of shrimps, cooked — leave some unpeeled for garnishing. Cut shrimps in small pieces; when scrambling the eggs add the shrimps to the eggs; turn out on a hot platter; garnish with cooked, unpeeled shrimps around and some parsley. Serve for lunch or supper. Scrambled Eggs with Tomato Sauce CEufs brouilles. Sauce Tomate