The Swedish, French, American cook book

Filling. Two eggs, three tablespoons milk, two tablespoons cream, two tablespoons American cheese, cayenne pepper and salt to taste, one tablespoon butter. Put the butter in a pan; mix the egg, milk, cream, cheese, etc., and scramble. When done, make a slash across in the profiteroles, open and fill. Put in oven for about two minutes before serving. Arrange on a paper doily; garnish with parsley. Serve hot with a rich cream sauce for lunch or supper. Glazed Eggs with Tomatoes a la Hollandaise CEufs aux Tomates a la Hollandaise Soft boil eggs four and a half minutes; leave in cold water to get cold; put in hot water to heat. Place on rings of toast, put on a broiler, and cover with tomato sauce. Arrange on a platter with hollandaise sauce around. Garnish with parsley. Stuffed Eggs with Veal ( CEufs farcis de Veau ) a la John Ericsson Hard boil eggs, one for each person; leave in cold water. When cold, remove the shell, cut a piece from the side of the egg, remove the yolk — carefully, so as not to break the white, then remove the white; put in hot water until ready to serve. Cut a cooked calf’s head in small dices and put in a saucepan in oven to get hot; then make the sauce. Put in a saucepan a tablespoon butter, one table¬ spoon flour, and one and a half cups milk; beat the sauce until creamy; add three tablespoons sherry, then add to the cup of calf’s head three tablespoons of the sauce. Fill the eggs and raise them on fried rings of bread. Arrange them in ring style on a plat¬ ter and serve in the centre an egg sauce. Add to the cream sauce that is made yolks of two raw eggs, stir until it begins to get hot, then add the yolks from the eggs that have been chopped fine and, last, about three tablespoons cream. Place in the centre of the sauce a fried crouton of bread dressed with the calf s ears that have been cleaned, cooked, and scraped and made to look like Easter Lilies; garnish with parsley. Delicious egg dish for luncheon or supper. Eggs with Tongue, a la Hammond Langue aux CEufs, a la Hammond Soft boil eggs four and a half minutes; leave in cold water until cold. When cold, remove the shell — very carefully, so as not to break the whites; put in hot water. In the meantime, arrange but¬ tered toast for each piece and put a thin slice of cooked, smoked tongue on each; put in oven to get hot. When ready to serve put an egg on each piece, with a half-inch strip of tongue across each, with little dots of colored green cream sauce in the centre of the tongue. Garnish with parsley. Serve with langue sauce as egg entree for lunch or supper. Eggs with Olives ( CEufs aux Olives,) a la Hollandaise