Butter well a flat earthen platter and sprinkle with grated gruyere cheese. Place on it a layer of bread cut in very thin slices and spread with butter and French mustard. Cover with thin slices of Swiss cheese and sprinkle with a few chopped chives, salt and paprika. Now break six eggs on the cheese very carefully, cover all with a little thick cream✪ Eggs, Swiss, sprinkle with cheese, and bake until the eggs are set. 165. EGGS TRES MOUTARDE Boil six eggs for five minutes, drop in cold water for a moment, remove shells and cut in two lengthwise, arrang- ing on a hot platter and keeping warm. Mix a scant table- spoon (or less) of dry mustard with a little milk, and add it to half a cup of melted butter. Season with a teaspoon of tarragon vinegar, the same of chopped chives✪ Eggs Tres Moutarde, and salt and pepper. Stir until it boils ; pour over the eggs and serve. 166. SPANISH OMELETTE Chop fine together three green chiles, without the seed, two tomatoes and two onions. Cook in a frying pan in a tablespoon of lard until tender and rather thick; then sea- son with salt and pepper. Beat six eggs✪ Spanish Omelette together and stir into the mixture. When it is slightly set let it brown on one side, then fold over like an omelette and serve on a hot platter. Vegetable Entrees Vegetable Entrees 167. AJI, OR AJIACO— PERUVIAN Boil four potatoes and, before they become mealy, cut them in halves and place them in a saucepan with a pint of chile Colorado, or "smother" (No. 116). Add two thick slices of stale bread, soaked in water and squeezed, and a tablespoon of olive oil. Heat thoroughly ; stir in about half a pound of fresh dairy cheese, cut in slices, six hard boiled eggs, cut in halves lengthwise, and serve when the cheese is melted. If the sauce is too thick add a little hot water. 168. ALLIGATOR PEAR— SCALLOPED Split two avocados (alligator pears), and cut the meat in small cubes. Mix with a cup of fine cracker crumbs, turn into a buttered pudding dish and dust with salt, paprika and a tiny bit of sugar. Beat two eggs with a cup of cream, pour over and bake a delicate brown in a moderate oven. Serve as an entree or with the roast. 169. ARTICHOKES— GENEVOISE Cut six young artichokes lengthwise ; remove stems, outer leaves and chokes, and cut the tops off. Soak in vinegar and water a few minutes, parboil, drain on a cloth and dip in batter (No. 446), to which add a tablespoon of brandy. Fry in deep fat and garnish with lemon. 170. ARTICHOKES AL FORNO Prepare six fine artichokes, as in No. 169, boiling a little longer. Chop fine two slices of salt pork and a shaving of garlic ; add a tablespoon of grated Parmesan, a saltspoon of cayenne, a teaspoon of olive oil and blend together with an unbeaten egg. Press the leaves open, place in a casserole and press the paste into the hearts and between the leaves. Pour a little hot water over, cover and bake in a moderate oven half an hour. VEGETABLE ENTREES 55 171. ARTICHOKES A L'HUILE— ITALIAN Cut the stalks, outer leaves and tips from six large young artichokes. Wash and cook for ten minutes in boiling wa- ter and a spoonful of vinegar. Then drain and hold under the faucet to force open the leaves. Place in a casserole. Cover with a cup of olive oil, a teaspoon of vinegar, salt and paprika✪ Artichokes A L'Huile— Italian. Cover closely and bake in a slow oven until well done and the liquid partly absorbed. Serve in casserole hot or cold.

AI-modernized reading of the original text

Butter well a flat earthen platter and sprinkle with grated gruyere cheese. Place on it a layer of bread cut in very thin slices and spread with butter and French mustard. Cover with thin slices of Swiss cheese and sprinkle with a few chopped chives, salt and paprika. Now break six eggs on the cheese very carefully, cover all with a little thick cream, sprinkle with cheese, and bake until the eggs are set. 165. EGGS TRES MOUTARDE Boil six eggs for five minutes, drop in cold water for a moment, remove shells and cut in two lengthwise, arranging on a hot platter and keeping warm. Mix a scant tablespoon (or less) of dry mustard with a little milk, and add it to half a cup of melted butter. Season with a teaspoon of tarragon vinegar, the same of chopped chives, and salt and pepper. Stir until it boils ; pour over the eggs and serve. 166. SPANISH OMELETTE Chop fine together three green chiles, without the seed, two tomatoes and two onions. Cook in a frying pan in a tablespoon of lard until tender and rather thick; then season with salt and pepper. Beat six eggs together and stir into the mixture. When it is slightly set let it brown on one side, then fold over like an omelette and serve on a hot platter. Vegetable Entrees Vegetable Entrees 167. AJI, OR AJIACO— PERUVIAN Boil four potatoes and, before they become mealy, cut them in halves and place them in a saucepan with a pint of chile Colorado, or "smother" (No. 116). Add two thick slices of stale bread, soaked in water and squeezed, and a tablespoon of olive oil. Heat thoroughly ; stir in about half a pound of fresh dairy cheese, cut in slices, six hard boiled eggs, cut in halves lengthwise, and serve when the cheese is melted. If the sauce is too thick add a little hot water. 168. ALLIGATOR PEAR— SCALLOPED Split two avocados (alligator pears), and cut the meat in small cubes. Mix with a cup of fine cracker crumbs, turn into a buttered pudding dish and dust with salt, paprika and a tiny bit of sugar. Beat two eggs with a cup of cream, pour over and bake a delicate brown in a moderate oven. Serve as an entree or with the roast. 169. ARTICHOKES— GENEVOISE Cut six young artichokes lengthwise ; remove stems, outer leaves and chokes, and cut the tops off. Soak in vinegar and water a few minutes, parboil, drain on a cloth and dip in batter (No. 446), to which add a tablespoon of brandy. Fry in deep fat and garnish with lemon. 170. ARTICHOKES AL FORNO Prepare six fine artichokes, as in No. 169, boiling a little longer. Chop fine two slices of salt pork and a shaving of garlic ; add a tablespoon of grated Parmesan, a saltspoon of cayenne, a teaspoon of olive oil and blend together with an unbeaten egg. Press the leaves open, place in a casserole and press the paste into the hearts and between the leaves. Pour a little hot water over, cover and bake in a moderate oven half an hour. 171. ARTICHOKES A L'HUILE— ITALIAN Cut the stalks, outer leaves and tips from six large young artichokes. Wash and cook for ten minutes in boiling water and a spoonful of vinegar. Then drain and hold under the faucet to force open the leaves. Place in a casserole. Cover with a cup of olive oil, a teaspoon of vinegar, salt and paprika. Cover closely and bake in a slow oven until well done and the liquid partly absorbed. Serve in casserole hot or cold.

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Eggs, SwissEggs Tres MoutardeSpanish OmeletteArtichokes A L'Huile— Italian

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