German cookery for the English kitchen

Beat 8 eggs with i^ pint cold milk, a few drops of lemon juice, i oz. sugar, a pinch of salt and pass twice through a hair sieve. Stir over the fire until it begins to curdle, then remove at once, stir another minute and pour into a mould, well rinsed with cold water. To make the sauce, take i pint cream and boil it with 3 oz. sugar, a small stick of cinnamon and the rind of a lemon. Beat up 4 yolks with i tablespoonful cold milk, thickened with half a teaspoonful potato flour, and then mix well with the boiled cream. Turn out the shape when cold and pour the sauce over it. Bonte Eier. 6 hard-boiled eggs. 2 oz. Sardellen. I \ oz. lobster, boiled ham or tongue. A few leaves of gelatine. I yolk, raw. I teaspoonful chopped parsley. A pinch of pepper. 2 teaspoonsful chopped capers, i^ oz. PfefFergurken. 2 tablespoonsful Tarragon vinegar. 2 tablespoonsful oil. 4 ., stock. 140 Eierspeisen. Boil the eggs hard. Cut off the tops and remove the whole of the eggs with a spoon, being careful not to break the shell. Cut the whites, 2 of the yolks, the Pfeffergurken, Sardellen and lobster (or ham, or tongue) into tiny dice. Beat up the raw yolk and mix it, with a pinch of salt, with the remaining hard-boiled yolks and the oil, then add the vinegar and the stock, in which a little gelatine has been dissolved. Put the empty shells into egg-cups and fill them with alternate layers of this sauce and of the other ingredients that have been cut into dice. As soon as the eggs are full, replace the tops that have been cut off. When set, cut the eggs in half, lengthwise, and serve with lettuce salad. Rühreier. (Scrambled Eggs.) Reckon 1 tablespoonful of milk, a piece of butter, half the size of a walnut, and a little salt to each egg. Beat all well together and stir over a gentle fire till it thickens. A piquant flavour is given to the eggs, if instead of butter and milk, water and bacon, cut into small dice, are taken. - Mushrooms cut up small, little cooked heads of asparagus, small pieces of Sardellen, or a few spoonsful of grated cheese may be added. If served with cold tongue, sausage or smoked meat, the addition of a little finely-chopped chives to the beaten-up eggs is an improvement. Rühreier in Muschelschalen. (Scrambled Eggs in Scallops.) For 6 Persons. Time of Preparation : 2 hours. Scrambled eggs made from 8 eggs. \ teaspoonful Liebig's Meat Extract dissolved in 4 tablespoonsful cream. 2 oz. butter. 3 Sardellen. A small bottleful of mushrooms. 2 oz. chopped boiled ham. I oz. Parmesan cheese. Salt. Chopped parsley. Egg Dishes. 141 Chop the mushrooms and stew them for 4 minutes in the butter and cream with a little chopped parsley and the Meat Extract, and mix with the chopped ham and Sardellen. Scramble the eggs and fill warmed scallop shells alternately with this mixture and the eggs. Sprinkle with Parmesan cheese and serve very hot Plinsen. 4 tablespoonsful flour. 4 eggs. I gill milk. \ gill water, warm. 2 oz. currants. 2 tablespoonsful oiled butter. Grated lemon peel or nutmeg. A little salt. Mix all ingredients thoroughly, beat well and make out of this quantity 4 pancakes. Cut each in four, sprinkle with sugar and cinnamon, and roll together. They may also be served as a sweet with a red or white wine sauce or a fruit sauce. If served with spinach, omit the lemon peel, currants and sugar, and stir into the batter before frying, finely chopped chives. Wasser-Eierkuchen. (Water Pancakes.) \ lb. flour. 3 yolks. 2 oz. butter. \ pint water. 3 whites-of eggs. A little lemon peel and juice. Mix well together the beaten-up yolks, water, salt and lemon peel, grated. Sift the flour, add the eggs and water gradually to it and beat well. Stir in finally the whites, whisked stiffly.