The Swedish, French, American cook book

Cook eggs (one for each person) for twelve minutes; when done, put in cold water, remove the shells carefully. Then cut a slice of each egg on the side, remove the yolks carefully, leaving the shells in cold water until ready to use. Cook a small lobster, about one and a half pounds; when done, remove the meat and grind it through the machine, mix with some may¬ onnaise dressing, cayenne pepper, and salt; fill each egg; garnish with Spanish pepper and truffles on the top. Place the eggs on slices of tomato or a crouton of bread. Chop the yolks fine, add some mayonnaise dressing, put in the centre of the dish, and all around garnish with the lobster claws, chopped aspic, lettuce leaves. Serve with the salad, or as a cold dish. Egg with Shrimps ( CEuf aux Crevettes ) a l’Aurore For six persons cook three eggs, one pound shrimps — leave the shrimps in water until cold, then peel half of them and put through the machine, leaving the other half for decoration. Mix to the ground shrimps (which will be about one cupful) two tablespoons aurorian sauce; season to taste. Cut the eggs lengthwise, remove yolks — carefully, not to break the whites, fill with the shrimp filling. Put them on thin slices of buttered toast, the cut side down; cut a round hole in the centre of the white and then stick a half un¬ peeled shrimp down in each egg with the tail out on the platter. In the centre put the cut-up yolk of eggs with aurorian sauce on the top; garnish with parsley and unpeeled shrimps around. Egg with Oyster Crab, a la Ericsson Hammond CEuf aux Crabes d’Huitre, a la Ericsson Hammond Cook eggs (one for each person) twelve minutes; leave in cold water then remove the shell — carefully, so as not to break the egg; cut a thick slice from the side lengthwise on each egg. Remove the yolks carefully, leave the whites in hot water until ready to use. Fry some oyster crabs, fill each egg with the oyster crabs, letting them rest on a little ring of bread, and in the centre put the yolks and the rest of the white that is cut away that have been cut up in dices, pour aurorian sauce over it, sprinkle the centre with some of the fried oyster crabs; garnish with lettuce leaves or parsley. Serve with chopped aspic around. Timbale of Egg ( CEufs en Timbale) a la Marie Take three eggs, separate the whites and the yolks in different saucepans, stir the yolks and whites separately. Add to each yolk one tablespoon milk and one tablespoon cream, cayenne pepper and salt, and to each white one tablespoon milk and one tablespoon cream, cayenne pepper, and salt. Then add one tablespoon finely chopped truffles to the whites. Butter small timbale cups well, stand on stove (or in oven) until settled. Then put a tablespoon of the white of eggs in each cup, let remain on stove in the water until that settles. Repeat this — yolks and then whites, until the timbale cups are full. Leave in oven and cook in hot water until it settles — uncovered. When done, turn out and leave until cold. Arrange on slices of tomato with a cold aurorian sauce in the centre. Garnish with chopped aspic around. Serve as a cold egg dish for luncheon or with the salad. Bird’s Nest of Egg in Aspic (( Eu/s en Aspic, a la Eva)