The Swedish, French, American cook book

Cook two eggs for twelve minutes, leave in cold water; separate yolks from whites, shred the whites in small strips and chop the yolks. Add to the yolks one small tablespoon butter, pepper, and salt. Glaze fancy small individual moulds with aspic, decorate around with the shredded whites, make it in a shape of a nest, add some aspic to fasten together, put in the centre the yolks made into a puree and pressed through a fancy tube, fill with aspic, leave on ice, dip in warm water, turn out on puff paste with mayonnaise dressing, aurorian or a cold hollandaise sauce in the centre for lunch or supper. Eggs in Baskets ( CEufs en Corbeille) a la Fanchonette Line small cake tins with puff pastry, fill with beans, bake. Make separate handles. When baked, scoop out. Put some pate de foie gras at the bottom; then take to one cup mayonnaise dressing three hard-boiled eggs, cut in dices and mix, fill the baskets, spread mayonnaise dressing on the top, and sprinkle with chopped eggs. Stick in the handles. Arrange on a paper doily. Serve with aspic in the centre and the baskets around as a cold egg dish for lunch or supper. OMELETS ( Omelettes ) French Omelet ( Omelette a la Frangaise ) Take two eggs; to each egg take two tablespoons milk, two tablespoons cream, salt and pepper to taste. Break eggs in a pan or bowl, mix them — whites and yolks together — then add the milk, then cream, pepper, and salt; stir slowly (be careful not to beat it). Take an omelet pan; to two eggs take a tablespoon butter; when the butter is melted, add the eggs carefully, let rest for a few seconds, then take the omelet knife, draw the eggs from one side then to the other — carefully, so as not to break them. When half done, slip the knife underneath, fold the omelet in halves, let stand for two seconds, then turn out on a hot platter — double omelet the second time when turning out. Garnish with parsley and serve immediately, for luncheon or breakfast. Mushroom Omelet ( Omelette aux Champignons ) Mix the eggs [see recipe: French Omelet], put them in the pan with the melted butter and draw from one side to the other — carefully, so as not to break the eggs that are settled. In the meantime, have a pound mushrooms cooked — half of them cut in quarters fixed in a mushroom sauce, and the other half chopped fine, moistened with the sauce. Put the chopped mushrooms (hot) in the centre of the omelet; then with the omelet knife double the omelet over, let stand for two seconds, then turn out on a hot platter. Garnish with parsley, and serve with the mushroom sauce around and the cut-up mushrooms for lunch or supper. Mushroom Omelet ( Omelette aux Champignons,) a la Surprise