The European cookbook for American homes (from Italy, Spain, Portugal and France)

Boil potatoes, drain, mash, season and beat light with butter and hot milk. Place on a hot platter and garnish with a ring of cooked string beans that have been sauteed in butter and sprinkled with grated Parmesan cheese. Make a half dozen little hollows in the potatoes and put in them the eggs, poached and well drained. Powder well with paprika and sprinkle with salt. The dish can be kept hot over a kettle of boiling water while preparing the eggs. EGGS TOLEDO STYLE (Huevos en Toledo) 1 cup minced ham 3 tablespoons butter 2 cups cooked peas 6 eggs 2 tablespoons mushrooms 1 red sweet pepper (chopped) 12 black olives Saute ham, peas and mushrooms in the butter. Fry eggs and place in a serving dish with the sauteed mixture in the center. Garnish with slices of pepper and olives. EGGS IN BURNT BUTTER (Huevos en Salsa Negra) Butter Salt and pepper Eggs Hot vinegar Heat butter in pan until it is burnt dark brown and break in as many eggs as you wish. Season with salt and pepper and fry on both sides. Place in a hot serving dish. Sprinkle a little hot vinegar in the butter and pour over the eggs. EGGS GARNISHED (Huevos Guarnecidos) 1 cup chopped mushrooms 6 eggs 1 cup fresh asparagus tips Salt 2 tablespoons butter Pepper Saute mushrooms with the asparagus tips in the butter until tender. Break the eggs over the vegetables and season. Have the flame low and turn carefully in spoonfuls from the bottom of the pan as the eggs break and mix with the saute. 2 or 3 minutes will suffice for the cooking. Serve immediately. Canned asparagus and mushrooms can be used. As in Spain one always waits for this dish to be prepared, it makes an excellent one for table cooking. EGGS IN POTATOES (Huevos en Patatas) 4 baked potatoes 1 teaspoon saffron Salt and pepper 4 eggs 2 tablespoons butter Cress Cut the tops from the baked potatoes and scoop out the inside. Mash, season with salt, pepper, butter, and saffron, and put back in the potato skins. Make a depression in each one and break an egg into it. Put in the oven to set the egg. When ready for the table, replace the tops of the potatoes, garnish with cress and serve on a napkin-covered plate. EGGS IN ONION SAUCE (Huevos en Ajillo) 2 large onions, sliced 6 eggs 1 sweet red pepper, sliced Salt and pepper 2 tablespoons olive oil Parsley or cress Fry onions and pepper slowly in the oil until tender. Then break the eggs on top and season to taste. Stir carefully until eggs coagulate. Serve on hot plate, garnished with parsley or cress. EGGS WITH TOMATOES {Huevos con Tomato) 3 tomatoes i cup minced ham i tablespoon olive oil 6 eggs, well beaten Peel and seed tomatoes. Chop them and saute in the olive oil for 15 minutes. Add ham and eggs. Cook, stirring constantly, and serve when mixture is of proper consistency. EGGS WITH CHEESE {Huevos con Queso) 6 slices bacon 6 eggs 1 slice cheese 2 tablespoons hot cream Salt and pepper Fry bacon crisp and place it hot with slivers of cheese on the bottom of a covered baking dish. Break eggs over them, season and pour in the hot cream. Place in moderate oven until eggs set. EGGS WITH BRUSSEL SPROUTS {Huevos con Coles) 1 dozen Brussel sprouts 1 tablespoon butter, melted Salt and pepper 6 eggs 1 1/2 cups white sauce