For six persons six sardines, four eggs, one tablespoon but¬
ter, two tablespoons whipped cream, small teaspoon anchovy
paste, pepper and salt. Hard boil the eggs, leave in cold water
until cold, peel, cut in halves lengthwise, remove the yolks
and chop them very fine or press them through a sieve, stir in a
pan; add the butter, then the six sardines (boned and chopped),
the anchovy paste, cayenne pepper, and salt. Mix all well to¬
gether, last add the two tablespoons of whipped cream. Fill the
half eggs, put on a broiler and chaud-froid with the anchovy chaud-
froid (see recipe), decorate with a strip of cream (with some gelatine
in it) all around the eggs and a diamond of truffle in the centre.
Glaze with aspic. Take a ring mould, put into it half an inch of
tomato aspic, put on ice until settled. When settled put in the eggs
one at a time, turning the top down and the cut side up; put the
eggs on a bias, one after the other, in the mould; then fill aspic
carefully on top as high as the eggs. Then fill with the second
filling.
Second Filling. One cup milk, one tablespoon cornstarch,
yolks of three eggs, pepper and salt to taste. Let the milk come
to a boil, thicken with the cornstarch, then add the eggs (that are
mixed with some cream). When done, put in a saucepan on ice,
add six tablespoons dissolved Cox’s gelatine; when beginning to
thicken add three tablespoons mayonnaise dressing. Fill the form,
glaze again on the top with aspic, leave on ice until ready to serve.
Turn out; garnish with chopped tomato aspic around.
Serve as a cold dish or with the salad.
; Eggs (CEufs) a F Argenteuil
Soft boil eggs four and a half minutes and put in cold water.
Peel and put in cold water again. Line deep individual fluted
moulds with aspic and decorate with strips of truffles and Spanish
pepper; then glaze again and put the eggs in; fill mould with aspic
and leave on ice until ready to serve. Place on slices of tomato.
AMERICAN COOK BOOK
261
Garnish with lettuce and serve with mayonnaise dressing in the
centre.
Egg with Tongue (Langue aux CEufs ) a la Ericsson Hammond
Cook four eggs for twelve minutes; when done, put in cold water,
remove the shell — carefully, so as not to break the egg — then cut
in halves, remove the yolks, and press them through a fine sieve;
add the yolks to half a cup ground tongue, pepper, salt, and
sherry to taste, and two tablespoons mayonnaise dressing to
make it tasty and moist; fill the whites, put on top a strip of
tongue lengthwise (about a quarter inch wide) and on each side
of the tongue put a strip of cream colored green. Arrange on a
foundation of aspic and in the centre pour cold aurorian sauce;
garnish with lettuce leaves or parsley around, and quarters of
tomatoes. Serve as a cold dish.
Stuffed Eggs with Olives ( CEufs farcis d* Olives) a l’Aurore ✪ Stuffed Eggs with Sardines in Aspic
Page 388 · 3 recipe records on this page
Presented as published in 1918. 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
For six persons six sardines, four eggs, one tablespoon but¬ ter, two tablespoons whipped cream, small teaspoon anchovy paste, pepper and salt. Hard boil the eggs, leave in cold water until cold, peel, cut in halves lengthwise, remove the yolks and chop them very fine or press them through a sieve, stir in a pan; add the butter, then the six sardines (boned and chopped), the anchovy paste, cayenne pepper, and salt. Mix all well to¬ gether, last add the two tablespoons of whipped cream. Fill the half eggs, put on a broiler and chaud-froid with the anchovy chaudfroid (see recipe), decorate with a strip of cream (with some gelatine in it) all around the eggs and a diamond of truffle in the centre. Glaze with aspic. Take a ring mould, put into it half an inch of tomato aspic, put on ice until settled. When settled put in the eggs one at a time, turning the top down and the cut side up; put the eggs on a bias, one after the other, in the mould; then fill aspic carefully on top as high as the eggs. Then fill with the second filling.
Second Filling. One cup milk, one tablespoon cornstarch, yolks of three eggs, pepper and salt to taste. Let the milk come to a boil, thicken with the cornstarch, then add the eggs (that are mixed with some cream). When done, put in a saucepan on ice, add six tablespoons dissolved Cox’s gelatine; when beginning to thicken add three tablespoons mayonnaise dressing. Fill the form, glaze again on the top with aspic, leave on ice until ready to serve. Turn out; garnish with chopped tomato aspic around.
Serve as a cold dish or with the salad.
; Eggs (CEufs) a F Argenteuil
Soft boil eggs four and a half minutes and put in cold water. Peel and put in cold water again. Line deep individual fluted moulds with aspic and decorate with strips of truffles and Spanish pepper; then glaze again and put the eggs in; fill mould with aspic and leave on ice until ready to serve. Place on slices of tomato.
Garnish with lettuce and serve with mayonnaise dressing in the centre.
Egg with Tongue (Langue aux CEufs ) a la Ericsson Hammond
Cook four eggs for twelve minutes; when done, put in cold water, remove the shell — carefully, so as not to break the egg — then cut in halves, remove the yolks, and press them through a fine sieve; add the yolks to half a cup ground tongue, pepper, salt, and sherry to taste, and two tablespoons mayonnaise dressing to make it tasty and moist; fill the whites, put on top a strip of tongue lengthwise (about a quarter inch wide) and on each side of the tongue put a strip of cream colored green. Arrange on a foundation of aspic and in the centre pour cold aurorian sauce; garnish with lettuce leaves or parsley around, and quarters of tomatoes. Serve as a cold dish.
Stuffed Eggs with Olives ( CEufs farcis d* Olives) a l’Aurore
Records on this page
Stuffed Eggs with Sardines in AspicEgg with TongueStuffed Eggs with Olives