The Swedish, French, American cook book

Make a thin rich cream sauce, put in a large frying pan, break as many eggs as needed into the sauce, put in oven to bake from six to eight minutes. When done, lift the eggs carefully onto round slices of buttered toast, one egg for each individual person, strain the sauce through a fine strainer and then add some sherry and rich cream to the sauce. Arrange in the form of a ring on a warm platter, cover with the sauce, sprinkle one egg with chopped truffles and other egg with chopped yolks and so on (one black and one yellow). Garnish with parsley. Serve as a hot dish for luncheon or supper. Timbale of Eggs (CEufs en Timbale) a la St. James Take three eggs; separate whites from yolks and put in differ¬ ent saucepans, stir the yolks and whites separately. Add to the yolks three tablespoons milk and one tablespoon cream, cayenne pep¬ per and salt, and to the whites add three tablespoons milk and one tablespoon cream, cayenne pepper, and salt. Then add one table¬ spoon of finely chopped truffles to the yolks. Butter small timbale cups well, put a tablespoon of the yolks into each cup, put the cups in hot water and let stand on stove (or in oven) until settled. Then put a tablespoon of white of eggs in each cup, let that remain on stove in the water until settled. Repeat this: yolk, then white, next yolk, until the timbale cups are full. Leave in oven and cook until it is settled — uncovered. When done turn out on small round pieces of buttered toast forming them in a ring on the platter. Serve with hollandaise sauce in the centre and around. Gar¬ nish with parsley. Scotch Woodcock (Becasse d’Ecosse ) a la Hammond Make a round slice of buttered toast for each person. For six persons cook three eggs from ten to twelve minutes; when cooked, put in cold water, remove shells, put in hot water until ready to serve. When ready, cut the eggs in halves, across. Put one and a half cups milk in the saucepan on the stove. Put a tablespoon butter in a pan, add one tablespoon flour, add the milk, stir the sauce until creamy, add the yolks of two eggs, flavor with some lemon juice, pepper, and salt, pour the sauce over the toast, put the half egg on top of each piece of toast and decorate the egg with thick cream sauce through a paper tube (that has been colored with anchovy paste or kitchen bouquet). Serve for luncheon or supper. Sunshiny Eggs ( CEufs ensoleilles) a la Mathilda Put some butter in a frying pan on a low fire; when the butter is melted break some fresh eggs in (as many as required and ac¬ cording to the size of the pan); let simmer slowly, taking a tea¬ spoon and baste with the butter around the white but not the yolk, leaving the yolks perfectly clear in the centre. When ready butter round pieces of toast, lift eggs carefully onto the pieces of toast, pour over a rich tomato sauce (be careful not to pour it over the yolks, which ought to be nice and clear), and in between each egg put a row of white of egg that has been chopped. Season with salt and pepper. Garnish with parsley. Serve for breakfast, lunch, or supper. Eggs with Cheese (CEufs au Fromage ) a l’Americaine