The Swedish, French, American cook book

Cook six eggs from ten to twelve minutes. When done, put in cold water; and when cold, peel. Cut a little piece off the end, scoop it out carefully. Raise on a ring of bread (that has been fried) so that it looks like a barrel, and fill. Garnish with Spanish pepper — one strip around the thick part of the egg and another strip on the top with a diamond of truffle in the centre. Filling. Two raw eggs, three tablespoons milk, and two tablespoons cream; add pepper and salt, mix; scramble with one ta¬ blespoon butter in a frying pan, and when thick add three table¬ spoons grated American cheese. Fill the eggs. Arrange on a platter. Garnish with parsley. Serve with hollandaise, tomato, or sauterne sauce, for luncheon or supper. Eggs with Cheese ( CEufs au Fromage) a la Sauterne Hard boil three eggs from ten to twelve minutes, put in cold water, peel and cut in halves lengthwise, scoop out the yolks and chop them. Take one raw egg, add to the chopped yolks, add two tablespoons grated cheese, two tablespoons milk, and mix. Put one tablespoon butter in a frying pan and scramble, fill the eggs, and glaze with a sauterne sauce, decorate with a strip of Spanish pep¬ per across. Serve with a rich cream sauce. Egg with Mince of Chicken, a la Tivoli CEufs a l’Emince de Poulet, a la Tivoli Take a wide loaf of bread, remove the top one inch thick, then remove the crust around; scoop out the centre of the loaf, leaving a shell; spread the loaf of bread with some butter and nearly fill it with the mince of chicken. Take three cups of minced chicken, one raw egg, four tablespoons cream sauce, pepper, salt, and two tablespoons sherry. Mix together, fill the loaf of bread, put into oven and bake until golden brown. When done, pour over the top a cream sauce that has been flavored with sherry and decorate around with quarters of hot hard-boiled eggs. Garnish with parsley. Serve with a supreme sauce for lunch or supper. Eggs with Mushrooms, a la Casserole CEufs aux Champignons, a la Casserole Select one and a half pounds fresh mushrooms, cook in one cup water, half a cup sherry, pepper and salt, for fifteen minutes. When done, cut in large square pieces. Make a little gravy with a tablespoon butter, one tablespoon flour, one cup of the mushroom juice, and some sherry; add the mushrooms to the sauce, put in a casserole. Then break an egg as for poaching, one for each in¬ dividual, from four to six eggs on top of the mushrooms. Sprinkle with pepper and salt and some fresh bread crumbs. Put a little piece of butter in between each egg, put in a hot oven to cook from five to eight minutes. Place on a platter. Garnish with parsley. Serve very hot as an egg entree for luncheon or supper. Stuffed Eggs with Anchovy (CEufs farci d'Anchois) a l’Aurore Select large eggs, cook for twelve minutes, leave in cold water, remove the shell, remove the top of the thick end of the egg, scoop out the yolks — leaving a thin shell of the white, put in hot water until ready to serve. Fill.