Have ready two extra hard-boiled eggs, take out the yolks, press them through a sieve, all over the top. Garnish the edges of the dish with triangular pieces of toasted bread, cover the whole with cream sauce, brown in the oven, and serve at once.
EGGS A LA BENNETT
6 hard-boiled eggs 2 tablespoonfuls of b.u.t.ter 1 teaspoonful of anchovy sauce 1 tablespoonful of finely chopped chives or onion 1/2 cupful of bread crumbs 1/2 teaspoonful of salt
Cut the eggs into halves lengthwise; remove the yolks, rub them with half the b.u.t.ter, salt, onion and anchovy paste. Fill these back into the whites. Cover the bottom of a baking dish with ordinary white sauce, stand in the eggs, put over the bread crumbs, baste them with the remaining b.u.t.ter, melted, and stand in the oven long enough to brown.
EGGS BROULLI
Beat four eggs. Add to them four tablespoonfuls of stock, four tablespoonfuls of cream, a saltspoonful of salt and half a saltspoonful of pepper. Turn them into a saucepan, stand in a pan of hot water, stir with an egg-beater until they are thick and jelly-like. Turn at once into a heated dish, garnish with toast and send to the table.
SCALLOPED EGGS
4 hard-boiled eggs 2 tablespoonfuls of b.u.t.ter 2 level tablespoonfuls of flour 1/2 pint of milk 1 cupful of finely chopped cold cooked chicken or fish 1 teaspoonful of salt 1 saltspoonful of pepper
Chop the eggs rather fine. Rub the b.u.t.ter and flour together, add the milk, stir until boiling, add the salt and pepper. Put a layer of eggs in the bottom of a ca.s.serole, or baking dish, then a layer of the fish or chicken, then a little white sauce, and so continue until the ingredients are used. Dust the top thickly with bread crumbs and bake in a moderate oven until nicely browned.
EGG FARCI
6 hard-boiled eggs 2 cupfuls of mashed potatoes 1 cupful of finely chopped cold cooked meat 1 tablespoonful of chopped parsley 1 tablespoonful of b.u.t.ter 1 tablespoonful of flour 1 gill (a half cupful) of milk 1 level teaspoonful of salt 1 teaspoonful of onion juice 1 saltspoonful of pepper
Hard-boil the eggs, chop them fine, mix them with the meat, add the salt, pepper and parsley. Rub the b.u.t.ter and flour together, add the milk, stir until boiling; add this gradually to the potatoes. When smooth add the hard-boiled eggs, meat and parsley. Fill into small custard cups or into shirring dishes, brush with milk and brown in the oven. These make a nice supper or luncheon dish.
EGG b.a.l.l.s
These are used for soup and for garnishing of vegetable dishes.
Hard-boil four eggs, throw them at once into cold water, remove the sh.e.l.ls. Put the yolks through a sieve, then add a half teaspoonful of salt, a dash of white pepper and the yolk of one raw egg, or you may take a part of the white of one egg. Mix thoroughly and make into b.a.l.l.s the size of a marble, using enough flour to prevent sticking to the hands. Drop these into a kettle of boiling stock, or into hot fat.
Drain on brown paper.
DEVILED EGG SALAD
6 eggs 1 head of lettuce 1 pimiento 1 teaspoonful of onion juice 1/2 teaspoonful of paprika 1/2 cupful of chopped boiled tongue 1 saltspoonful of salt 1 saltspoonful of pepper
Hard-boil the eggs, throw them into cold water, remove the sh.e.l.ls, cut them lengthwise. Take out the yolks without breaking the whites. Rub the yolks through a sieve into a bowl, then add the tongue and all the seasoning. If the mixture is dry add a tablespoonful or two of cream or olive oil. Roll the mixture into b.a.l.l.s that will fit the s.p.a.ces from which they were taken in the whites, making each ball round.
Arrange the lettuce over a platter, stand the whites in the lettuce, and at serving time baste thoroughly with French dressing.
j.a.pANESE HARD EGGS
1 cupful of rice 1/2 pint of white sauce 6 eggs 1 tablespoonful of chopped parsley, if you have it, and a suspicion of onion juice
Put the eggs into a saucepan of cold water, bring to boiling point, and simmer gently twenty minutes. Wash the rice through several cold waters, sprinkle it into a kettle of boiling water and boil it for thirty minutes. Remove the sh.e.l.ls, break the eggs while they are hot, cut them into halves crosswise. Make the cream sauce, and add the onion juice. When the rice is done, drain, sprinkle it in the center of a large platter, press the halves of the eggs down into it, and pour over the cream sauce. Garnish with the chopped parsley. This takes the place of both meat and starchy vegetables for either luncheon or supper.
EGGS EN MARINADE
1 dozen eggs 3 very red beets 1 quart of cider vinegar 24 whole cloves 1 teaspoonful of mustard seed 1 saltspoonful of celery seed 1 teaspoonful of salt 2 saltspoonfuls of pepper
Hard-boil the eggs; plunge them into cold water and remove the sh.e.l.ls.
Stick the cloves into the eggs. Pare the beets, cut them into blocks and boil them in about a pint of water. To this water add the vinegar, bring it to boiling point, add salt, pepper and the celery and mustard seed. Put the eggs into a gla.s.s jar and pour over the boiling vinegar; put on the tops and stand them aside for three weeks. A tablespoonful of grated horseradish or a half cupful of nasturtium seeds will improve the flavor and prevent mold.
EGGS A LA POLONAISE
6 eggs 2 level tablespoonfuls of b.u.t.ter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 saltspoonful of pepper
Hard-boil four of the eggs; when done remove the sh.e.l.ls, cut the eggs into halves lengthwise and take out the yolks, without breaking the whites. Press the yolks through a sieve into a bowl, and add the raw yolks of the remaining two eggs, with the parsley, salt and pepper.
Beat the white of the raw eggs until light, not stiff, then work them into the yolk mixture. Cover the bottom of a shallow baking pan with part of this mixture, then fill the s.p.a.ces in the whites with some of the remaining mixture. Put the whites of the eggs together, making them look like whole eggs. Arrange these in the center of the dish. If you have any of the yolk mixture left, put it around in a sort of a border. Pour over a little melted b.u.t.ter, dust thickly with soft bread crumbs and bake in a quick oven until slightly brown. Serve plain or with cream sauce.
EGGS A LA HYDE
6 eggs 1/2 can of mushrooms 1 tablespoonful of grated onion 2 tablespoonfuls of chopped parsley 1/2 cupful of sweet cream 2 level tablespoonfuls of b.u.t.ter 2 level tablespoonfuls of flour 1/2 pint of chicken stock or cocoanut milk 1 teaspoonful of salt 1 saltspoonful of pepper
Hard-boil the eggs, and when done remove the sh.e.l.ls and cut the eggs into halves lengthwise, keeping the whites whole. Remove the yolks, press them through a sieve, add to them the cream, half the salt and a dash of cayenne. Mix thoroughly and fill into the whites and arrange them neatly on a granite or silver platter. Put the b.u.t.ter into a saucepan, add the onion and flour, then the stock or cocoanut milk, and the mushrooms; stir, until it boils, add the remaining salt and pepper; take from the fire and add the parsley. Pour this over the eggs on the platter, dust thickly with bread crumbs, run into a quick oven until brown.
EGGS A LA VINAIGRETTE
6 eggs 1 head of lettuce 8 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 4 tablespoonfuls of vinegar 1 tablespoonful of chopped gherkin 1 tablespoonful of chopped olives 1 tablespoonful of grated onion
Hard-boil the eggs, throw them into cold water; remove the sh.e.l.ls and cut them into slices lengthwise. Wash and dry the lettuce, arrange it on a small meat platter, put over the top slices of hard-boiled eggs, letting one slice overlap the other. Fill the center of the dish with sliced, peeled tomatoes. Put a half teaspoonful of salt in a soup plate, add a saltspoonful of pepper and the oil; put in a piece of ice and stir until the salt is dissolved. Remove the ice, add all the other ingredients but the parsley, mix thoroughly, pour this over the eggs, dust with parsley and serve as a supper dish.
EGGS A LA RUSSE
6 eggs 1 small can of caviar (2 tablespoonfuls) 1/2 pint of stock 1 teaspoonful of onion juice 1 dash of pepper
Hard-boil the eggs, remove the sh.e.l.ls, cut them into halves lengthwise; take out the yolks without breaking the whites, and press them through a sieve, then add the caviar, onion juice and pepper.
Heap these back into the whites. Boil the stock until reduced one-half, baste the eggs carefully, run them into the oven until hot, pour over the remaining hot stock and send to the table.
EGGS LYONNAISE
6 eggs 1 onion 2 level tablespoonfuls of b.u.t.ter 2 level tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 dash of pepper
Hard-boil the eggs, remove the sh.e.l.ls, throw them in cold water. Cut the onion into thin slices; put it, with the b.u.t.ter, into a saucepan, shake until the onion is tender, then add the flour, milk and seasoning; stir until boiling. At serving time cut the eggs into slices crosswise, put them in a shallow baking dish, cover with cream sauce and run in the oven just a moment until they are very hot.
EGG CROQUETTES
6 eggs 1/2 pint of milk 2 level tablespoonfuls of b.u.t.ter 3 level tablespoonfuls of flour 1 teaspoonful of onion juice 1 tablespoonful of chopped parsley 1/2 saltspoonful of grated nutmeg 1 teaspoonful of salt 1 saltspoonful of pepper