How to Make It. Secure small even-sized eggs, put them in
hot water on a quick fire and let them boil four and a half minutes,
then put them immediately in cold water. Put plain individual
forms (that is large enough to hold the eggs) on ice and glaze them.
Decorate with cooked carrots a daisy on the bottom of the form
and with truffles for the center, and all around decorate with string
beans that have been cooked green, or colored cream, then coat the
moulds with the chaudfroid mayonnaise. Peel the eggs carefully
so as not to break them, put one egg lengthwise in each form and
fill all around the egg with chopped hard-boiled eggs that have
been mixed with the rest of the mayonnaise chaudfroid. Leave
76 MRS. ERICSSON HAMMOND’S COOK BOOK
on ice until ready to serve. Dip in warm water; turn out on slices
of tomatoes. Arrange on lettuce leaves in form of a ring on the
platter and in the center put the heart of the lettuce. Just before
serving sprinkle the lettuce with some French dressing.
Timbale of Egg in Aspic a la Europeenne
Timbale d’CEufs en Aspic a Y Europeenne
Prepare vegetables cut in Macedoine style, sweetbreads, and
mushrooms, hard-boiled eggs, and make a tomato aspic; put tim¬
bale cups on ice and glaze them with the aspic; put on the bot¬
tom of each timbale a large star of truffles and on top of the star
put a thin slice of the hard-boiled egg; drip aspic the height of the
decoration and around; put a strip of truffles and in between that a
strip of Spanish pepper✪ Timbale of Egg in Aspic a la Europeenne. In the meantime, slice the eggs and
put in the timbale cups lengthwise; cut sweetbreads and mush¬
rooms in very small dices; mix with the rest of the vegetables;
sprinkle that all around the eggs, then drip some aspic on the top
and then again sprinkle some of the cut ingredients and repeat this
until the timbale cups are full. Leave on ice until ready to serve;
dip in warm water and turn out on a platter. Garnish with lettuce
leaves and chopped tomato aspic around and with the heart of the
lettuce in the center. Serve as a complete salad for lunch or dinner.
Egg Oyster Crab Salad a la Thorelli
Salade d’CEufs aux Crabes d’huitre a la Thorelli
Six eggs, a small head of lettuce, two tomatoes, a half pound
of oyster crabs, two tablespoonfuls of butter, two cups of Aurorian
sauce, pepper and salt. Four cups Mazola oil✪ Egg Oyster Crab Salad a la Thorelli.
How to Make It. Wash the lettuce, put in water with ice to
become crisp; hard boil the eggs, time twelve minutes, leave in the
water until cold, then remove the shell; cut them in halves length¬
wise, take out the yolks and put the whites back in the cold water
until ready to use. Clean the oyster crabs, leave them on the
table on top of a napkin to drain; make the Aurorian sauce (see
recipe Aurorian Sauce); dip the tomatoes in boiling hot water for a
second and remove the skin. Put the Mazola oil on the stove
and when it gets smoking hot put half the amount of oyster crabs
in the basket and dip them in it three times, a second for each time,
then put the rest of the crabs in the basket and cook them the
same way; sprinkle them with pepper and salt; leave them on a
paper to get cold. Slice the tomatoes in six even slices, put
MRS. ERICSSON HAMMOND’S COOK BOOK 77
Page 58 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
How to Make It. Secure small even-sized eggs, put them in hot water on a quick fire and let them boil four and a half minutes, then put them immediately in cold water. Put plain individual forms (that is large enough to hold the eggs) on ice and glaze them. Decorate with cooked carrots a daisy on the bottom of the form and with truffles for the center, and all around decorate with string beans that have been cooked green, or colored cream, then coat the moulds with the chaudfroid mayonnaise. Peel the eggs carefully so as not to break them, put one egg lengthwise in each form and fill all around the egg with chopped hard-boiled eggs that have been mixed with the rest of the mayonnaise chaudfroid. Leave
on ice until ready to serve. Dip in warm water; turn out on slices of tomatoes. Arrange on lettuce leaves in form of a ring on the platter and in the center put the heart of the lettuce. Just before serving sprinkle the lettuce with some French dressing.
Timbale of Egg in Aspic a la Europeenne
Timbale d'Œufs en Aspic a l'Europeenne
Prepare vegetables cut in Macedoine style, sweetbreads, and mushrooms, hard-boiled eggs, and make a tomato aspic; put tim¬ bale cups on ice and glaze them with the aspic; put on the bot¬ tom of each timbale a large star of truffles and on top of the star put a thin slice of the hard-boiled egg; drip aspic the height of the decoration and around; put a strip of truffles and in between that a strip of Spanish pepper. In the meantime, slice the eggs and put in the timbale cups lengthwise; cut sweetbreads and mush¬ rooms in very small dices; mix with the rest of the vegetables; sprinkle that all around the eggs, then drip some aspic on the top and then again sprinkle some of the cut ingredients and repeat this until the timbale cups are full. Leave on ice until ready to serve; dip in warm water and turn out on a platter. Garnish with lettuce leaves and chopped tomato aspic around and with the heart of the lettuce in the center. Serve as a complete salad for lunch or dinner.
Egg Oyster Crab Salad a la Thorelli
Salade d'Œufs aux Crabes d'huitre a la Thorelli
Six eggs, a small head of lettuce, two tomatoes, a half pound of oyster crabs, two tablespoonfuls of butter, two cups of Aurorian sauce, pepper and salt. Four cups Mazola oil.
How to Make It. Wash the lettuce, put in water with ice to become crisp; hard boil the eggs, time twelve minutes, leave in the water until cold, then remove the shell; cut them in halves length¬ wise, take out the yolks and put the whites back in the cold water until ready to use. Clean the oyster crabs, leave them on the table on top of a napkin to drain; make the Aurorian sauce (see recipe Aurorian Sauce); dip the tomatoes in boiling hot water for a second and remove the skin. Put the Mazola oil on the stove and when it gets smoking hot put half the amount of oyster crabs in the basket and dip them in it three times, a second for each time, then put the rest of the crabs in the basket and cook them the same way; sprinkle them with pepper and salt; leave them on a paper to get cold. Slice the tomatoes in six even slices, put
Records on this page
Timbale of Egg in Aspic a la EuropeenneEgg Oyster Crab Salad a la Thorelli