Boston Cooking-School cook book

Cut hard-cooked eggs in halves, crosswise. Remove yolks and put whites aside in pairs. Mash yolks, moisten with melted butter or Mayonnaise. Season to taste with salt, pepper, lemon juice, mustard, and cayenne. Shape and refill whites. Anchovy Stuffed Eggs. Season with anchovy paste to taste. Omit mustard. Deviled Eggs. Season highly and add 1 teaspoon grated cheese for each egg. With Chicken or Veal. To mashed yolks, add equal amount: of cold cooked chicken or veal, finely chopped. In Aspic (p. 426). Hot Stuffed Eggs. Pour over Thin White Sauce (p. 192) or Cheese Sauce (p. 192), etc. and reheat. If desired, arrange eggs in baking dish, pour over sauce, sprinkle with grated cheese, and bake until cheese melts. Minced ham or chopped mushrooms may be mixed with egg yolks in stuffing eggs. EGGS FARCI (WITH CHICKEN LIVERS) 2 chicken livers 4 hard-cooked eggs Y% teaspoon onion juice 1 teaspoon chopped parsley 2 tablespoons butter Tabasco Sauce to taste Salt, pepper 4 cup grated cheese Clean and chop livers, sprinkle with onion juice, and sauté in butter. Add egg yolks rubbed through sieve, parsley, and salt, pepper, and Tabasco Sauce to taste. Refill whites with mixture, cover with grated cheese, and bake until cheese melts. Serve in toast rings and pour around Tomato Purée (p. 191). POACHED EGGS Have ready a frying pan % full of boiling salted water, allowing ¥ tablespoon salt to 1 quart of water. Put 2 or 3 buttered muffin rings in the water. Break each egg separately into saucer and carefully slip into a muffin ring. The water should cover the eggs. Do not allow water to boil after putting in eggs. When there is a film over the top and white is firm, carefully remove with buttered skimmer to circular pieces of buttered toast. Let each person ~ ae season his own egg with butter, salt, and pepper. An egg poacher may be used instead of muffin rings. If desired, serve with Tomato Sauce (p. 198) or Béarnaise Sauce (p. 202). FRENCH POACHED EGGS Put 3 pints boiling water in deep saucepan and add 1 tablespoon vinegar and 4 tablespoon salt. Stir vigorously around and around edge of saucepan (using wooden spoon held in nearly upright position) while water is boiling vigorously. As soon as well is formed in middle of water, slip in an egg. Lower heat until white is set. ‘Take out with a skimmer and trim to shape evenly. Repeat until the desired number of eggs is prepared. POACHED EGGS A LA REINE Place circular pieces of toast in baking dish. Cover with sliced fresh mushrooms sautéed in butter and moistened with cream. Poach eggs and arrange on mushrooms. Pour over all Thin White Sauce (p. 192) to which grated Parmesan cheese has been added. Sprinkle with grated cheese and put in oven to brown (375° F.). EGGS A LA BENEDICT Split and toast English muffins. Sauté circular pieces of cold boiled ham. Place on muffins. Arrange on each a poached egg. Pour around Hollandaise (p. 201), diluted with cream to pour easily. EGGS A LA LEE Cover circular pieces of toast with thin slices of cold boiled ham. Arrange on each a poached egg. Pour around Mushroom Purée (p. 200). EGGS A LA COMMODORE Cut slices of bread in circular pieces and sauté in butter. Spread with paté de foie gras, place a poached egg on each, and pour over Brown Sauce (p. 196) or Béchamel Sauce (p. 193) seasoned with a few drops of vinegar. If desired, garnish with chopped truffles. EGGS, WALDORF STYLE Arrange poached eggs on circular pieces of buttered toast, surround with Brown Mushroom Sauce (p. 196), and place broiled mushroom cap on each egg. EGGS A LA VICTORIA Sauté circular slices of bread in butter until delicately browned. On each round of bread place a sautéed chicken liver, over liver a French poached egg, and over all pour Tomato Sauce (p. 198). Sprinkle with finely cut chives. WINDSOR EGGS