The Swedish, French, American cook book

One tablespoon butter to four eggs, pepper, salt, one teaspoon cream, and four olives chopped fine. Hard boil the eggs (one for each person) from ten to twelve minutes, take the shells off, re¬ move a little piece from the side of the egg, remove the yolk — • carefully, so as not to break the egg. Stir yolks and olives until smooth; add butter, pepper, salt, and cream; fill. Arrange on slices of tomato, decorate with a strip of Spanish pepper around and a strip of truffles lengthwise. Garnish with aspic and lettuce leaves. Serve with cold aurorian sauce as a complete salad. Timbale of Egg (CEufs en Timbales) a la Suisse Take large individual timbale cups, butter well and line with grated cheese, then drop one raw egg in each cup; put two table¬ spoons of rich cream in the cup, some pepper and salt, then layer of cheese on the top; put into oven to bake in hot water — uncov¬ ered — from ten to twelve minutes. Leave until cold, dip in hot water, loosen around the edge with a knife, turn out carefully, decorate with a strip of Spanish pepper all around the top of the timbale and a diamond of truffles or a pinch of chopped pars¬ ley in the centre. Arrange on slices of tomato in a ring on the plat¬ ter, and in the centre pour mayonnaise dressing or aurorian sauce. Garnish with chopped aspic and lettuce leaves. Serve as a com¬ plete salad Egg with Mock Pate, a la Octavious ■ CEuf a la Fausse Pate, a la Octavious Hard boil eggs, cut in halves, scoop out, and fill with mock ( fausse ) pate. To one cup pate three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, salt, four tablespoons whipped cream; glaze with tomato glaze — which is: one tablespoon butter, one heaping tablespoon flour, one cup tomato juice — color with red coloring, two tablespoons chili sauce, some chili powder (be careful not to make it too red). Glaze the eggs; decorate with whipped cream. Serve on thick slices of tomatoes on lettuce leaves with a cold aurorian sauce in the centre as a complete salad. Egg with Tomato ( CEuf aux Tomates ) a l’Aurore Hard boil three eggs for twelve minutes, put in cold water. When cold, peel; cut up in small dices, mix with cold aurorian sauce that is half hollandaise and half mayonnaise; fill the tomato. Se¬ cure small dainty tomatoes, put in hot water and peel. Cut a piece from the top of the tomato and scoop out the inside, leaving only the shell; sprinkle with fine-chopped parsley and arrange on a paper doily; garnish with aspic and lettuce leaves in the centre of the dish with the tomatoes around, and with chopped aspic. Egg with Lobster ( CEuf au Homard) a la Mayonnaise