Wedding Rings a la Hollandaise

Ingredients

• three eggs
• three spoons milk
• two tablespoons cream
• tomato glaze
• hollandaise sauce

Method

1. 1

   Mix the eggs with milk and cream, season with pepper and salt.

2. 2

   Butter little ring moulds, fill, and cook in hot water for ten minutes uncovered.

3. 3

   Turn out on toast with cut-up tongue, ham, pate de foie gras, or chicken livers in the center.

4. 4

   Decorate with tomato glaze and serve with hollandaise sauce.

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

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