Eggs with Olives a la Hollandaise

Ingredients

• Cook half a cup rice
• measure two cups of the cooked rice
• three tablespoons fine chopped olives
• one tablespoon chopped parsley
• Spanish pepper
• whites of part of the eggs
• speck of truffle

Method

1. 1

   Cook rice until soft, season, and mix with olives and parsley.

2. 2

   Butter moulds and fill with rice, let cool, then warm in hot water.

3. 3

   Serve on toast with a cooked yolk in the center and garnish with egg whites and truffles.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 380. The excerpt below is the record exactly as published.

Cook half a cup rice until very soft; add pepper, salt, butter, and cream — measure two cups of the cooked rice; to each cup rice take three tablespoons fine chopped olives, one tablespoon chopped parsley. Butter and decorate small individual ring moulds with Spanish pepper and white of egg, fill the rice carefully in each mould, let stand to get cold. W7hen cold put the moulds in hot water to get warm. Turn out on round pieces of toast, cook a yolk of egg to each in milk or stock, take it up carefully and drop it in the centre of the ring, beat up the whites of part of the eggs, put in a tube, form in the shape of a pyramid on each, with a speck of truffle

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