Stuffed Eggs a la Hollandaise

Ingredients

• one tablespoon butter
• four eggs
• one teaspoon cream
• pepper
• salt

Method

1. 1

   Hard boil the eggs, remove the shell, and scoop out the yolk.

2. 2

   Stir yolks until smooth, add butter, pepper, salt, and cream; fill the eggs.

3. 3

   Decorate with Spanish pepper and truffles, place on a cake tin, and heat until hot.

4. 4

   Serve with hollandaise sauce.

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.

salt and cayenne pepper, cover the egg on the top; put in oven a few minutes until the me¬ ringue settles. Then arrange on a platter with the allemande sauce around. Garnish wdth parsley. Serve for luncheon or supper. Egg with Anchovy ( CEuf a V Anchois), a la Provenpale Poach four eggs slowly in hot water. In the meantime, crumb three sardines that have been skinned and boned and mixed with one tablespoon butter; spread round pieces of toast — one for each egg — and put on a plate in oven to get hot. When the eggs are poached, place one on each slice of toast, press out an anchovy, in a long strip, put across the egg lengthwise, then a small strip of Spanish pepper on each side. Arrange on a warm platter. Serve with Provenpale sauce around as an egg entree for luncheon or supper. - . Wedding Rings ( Alliances ) a la Hollandaise 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

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