Eggs a la Rennison

Ingredients

• three eggs
• teaspoon anchovy paste
• half tablespoon butter
• truffles
• cream tomato sauce

Method

1. 1

   Cut eggs in halves lengthwise and scoop out the yolks.

2. 2

   Mix yolks with anchovy paste and butter, fill the egg halves.

3. 3

   Place on buttered bread and bake for ten minutes.

4. 4

   Cover with cream tomato sauce and decorate with truffles.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 375. The excerpt below is the record exactly as published.

Three eggs, three spoons milk and two tablespoons cream to each egg, pepper and salt. Mix the three eggs with the milk and cream. Butter little ring moulds well; fill; cook in hot water for ten minutes — uncovered. Turn out on pieces of toast with little cut-up tongue, ham, pate de foie gras, or chicken livers in the centre of the ring (which should be heated in butter with a little sherry). Decorate with tomato glaze (made from tomato juice), a speck of red coloring, and some cornstarch. Serve with hollan¬ daise sauce. Eggs in Pastry ( CEufs en Petits Pates ) a la Gimo Line timbale cups with puff paste, fill with uncooked beans and bake in a hot oven. When done, scoop out the beans, remove the pastry from the cups, leave in oven to get hot, then fill. Deco¬ rate the top with a slice of hard-boiled egg. Arrange on a paper doily on a platter; garnish with parsley. Serve as an egg entree for luncheon or supper. Filling. To six small timbales take two eggs, pepper, salt, one tablespoon butter, one tablespoon milk, two tablespoons cream, two tablespoons American cheese. How to Make the Filling. Put the butter in a saucepan, add the eggs that have been mixed with the cream, milk, pepper, and salt. Scramble; add the cheese. Eggs with Olives ( CEufs aux Olives ) a la Fanchonette Line small cake tins with puff paste, fill with beans and bake. When baked, scoop out the beans. Make small handles from puff paste and bake. Fill the baskets, put the handles in. Arrange on a paper doily; garnish with parsley. Serve as an egg entree for luncheon or supper. Filling. Two eggs, three tablespoons milk, one tablespoon cream, pepper, salt, one tablespoon butter, four chopped olives. Put the butter in a frying pan, add the eggs, milk, cream, pepper, salt, and olives that have been well mixed; scramble. Egg (CEuf) a la Benedict Spread round pieces of toast with chicken, ham, tongue, or anchovy. Put a soft poached egg on top of each and pour some rich hollandaise sauce over. Decorate with a row of truffles across each egg. Garnish with parsley. Serve as a hot egg dish for luncheon or supper. Eggs with Cheese ( CEufs au Fromage) a l’Americaine Mix to two eggs two tablespoons cream and a pinch of salt. Put butter in a pan and fry; take out; sprinkle heavily with Amer- THE SWEDISH, FRENCH, AMERICAN COOK BOOK 253 ican cheese, pepper and salt; double. When cold, cut in any size desired, dip in egg and fry. Arrange on a platter; garnish with parsley. Serve with cheese sauce around for lunch or supper. Timbales of Eggs (( Eu/s en Timbales ) a la Baltimorienne One cup thick cream sauce, cold, four hard-boiled eggs chopped fine, cayenne pepper, salt, two raw eggs, and two tablespoons melted butter. How to Make It. First beat up eggs, mix with the cream sauce, add the cooked chopped eggs, pepper and salt. Butter timbale moulds well, decorate with Spanish pepper and put a tea¬ spoon of melted butter in each and fill. Cook in oven, in hot water, uncovered, twenty to twenty-five minutes. Turn out; arrange on a platter. Garnish with parsley. Serve with hollandaise sauce for luncheon or supper. Eggs (( Eufs) a la Kromeskys One and a half cups milk, two large tablespoons flour, one table¬ spoon butter, pepper and salt and two hard-boiled eggs. Put but¬ ter in a pan, add flour, the hot milk that has been boiled, then two hard-boiled eggs that have been chopped fine; season with pepper and salt to taste. Put on ice until it gets cold. Roll ordinary pie crust thin as a leaf and lay the mixture on one side; double over. Cut out with a dull cutter in the shape of a half moon. Roll in egg and bread crumbs or vermicelli and fry in deep fat. Garnish with parsley. Serve as a luncheon or supper dish. Can also be served with the salad. Stuffed Eggs (CEufs farcis ) a la Hollandaise One tablespoon butter, four eggs, pepper and salt, one teaspoon cream. Hard boil the eggs (one for each person) about ten to twelve minutes, take shell off-, remove a little piece from the side of the egg, remove the yolk — carefully, so as not to break the egg. Stir yolks until smooth, add butter, pepper, salt, and cream; fill. Decorate with a strip of Spanish pepper around and a strip of truffles lengthwise on the egg; place them on a cake tin and cover; put on a pan of boiling water or in the oven until thoroughly hot, then place on bread rings. Serve with hollandaise sauce. Garnish with parsley. Egg dish for luncheon or supper. Eggs (CEufs) a la Rennison Cut three eggs in halves lengthwise and scoop out the yolks. Chop the yolks, add a teaspoon anchovy paste and a half table¬ spoon butter; fill the half of egg. Put on bread on a buttered pan. Bake in oven for ten minutes — well covered. Meanwhile, make the cream tomato sauce

Cook this with the app: pantry check, scaling, and the assistant.