The Swedish, French, American cook book

Filling. Take one egg; mix with one teaspoon anchovy paste two tablespoons milk, one tablespoon cream; put in a frying pan with a good piece butter; scramble; fill the shells of the egg that is resting on a slice of tomato placed on a round piece of toast; put in oven for a few seconds. At the same time have a slice of hardboiled egg, put on top of each egg, and a strip of Spanish pepper around with a diamond of truffle on top of the yolks. Arrange on a platter with a rich hollandaise or poulette sauce. Garnish with parsley. Serve for luncheon or supper. Timbale of Egg with Anchovy, a la Prince of Wales CEufs a V Anchois en Timbale, a la Prince de Galles Two eggs, four tablespoons milk, four tablespoons cream, pep¬ per, salt, one teaspoon anchovy paste. How to Make It. Dissolve anchovy paste with part of the milk, add the eggs, then the rest of the milk and cream, pepper, and salt. Butter timbale cups and fill, cook in oven in hot water — uncovered — for twelve minutes, turn out on a slice of buttered bread, put a hot slice of hard-boiled egg on top with a diamond of truffle in the centre. Can also be decorated with white cream sauce in place of the slice of egg. Garnish with parsley. Serve with a sauterne sauce, for lunch or supper. Stuffed Egg with Crab, a la Rennison CEuf farci de Crabe, a la Rennison Cut in halves, lengthwise, three eggs that have been cooked in water about twelve minutes and left in cold water. Scoop out the yolks, chop them; add half a cup crab meat, one tablespoon butter, pepper and salt; fill the half of egg. Put on bread on a buttered pan, put in oven about ten minutes — well covered. When done, cover the eggs with a cream tomato sauce, decorate with truf¬ fles and white sauce around. Garnish with parsley. Serve with a hollandaise sauce for luncheon or supper. COLD EGG DISHES Eggs (CEufs) a la Royale Six hard-boiled eggs. Line a ring mould with chicken aspic, cut the eggs in slices, line with the slices one on top of another around the bottom of the mould, and drip on aspic until covered. Decorate with a strip of Spanish pepper around the edge of the mould on top of the aspic, then drip some more aspic on the Span¬ ish pepper to keep it in its place. vfc Second Filling. Chop the rest of the eggs. Take a small half cup milk, six tablespoons dissolved Cox’s gelatine (stir in a pan on ice), add pepper and salt, pour in a cup. Put six table¬ spoons mayonnaise dressing in a pan, add the milk and gelatine, and the hard-boiled chopped eggs, last four tablespoons whipped cream; fill mould, leave on ice, turn out on a platter. Serve with salad or as a cold egg dish with aurorian sauce. Stuffed Eggs with Sardines, in Aspic CEufs farcis de Sardine , en Aspic