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Put two tablespoonfuls of butter and two chopped onions over hot water until the onion is soft and thoroughly cooked. Peel four tomatoes, cut them into halves and press out the seeds. Then cut each half into quarters, add four Spanish peppers cut in strips, a level teaspoonful of salt and a dash of red {More...}
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Hard-boil six eggs, chop them, but not fine. Make a half pint of curry sauce. Put the chopped eggs over a bed of carefully boiled rice, cover with the curry sauce, garnish with strips of Spanish pepper and serve. This dish may be changed by using tomato sauce in place of the curry sauce. {More...}
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2 eggs 6 slices of bread 1/2 cupful of milk or cream 4 tablespoonfuls of olive oil d 1 tablespoonful of chopped parsley1/2 teaspoonful of salt 1 saltspoonful of pepper Trim the crusts from the bread. Beat the eggs until well mixed, but not light, then add the milk or cream, salt and pepper. Put {More...}
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6 eggs 1 head of lettuce 8 tablespoonfuls of olive oil 1 tablespoonful of chopped parsley 4 tablespoonfuls of vinegar 1 tablespoonful of chopped gherkin 1 tablespoonful of chopped olives 1 tablespoonful of grated onion Hard-boil the eggs, throw them into cold water; remove the shells and cut them into slices lengthwise. Wash and dry {More...}
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Cover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the number of persons to be served. Put bits of butter here and there, stand the platter over a baking pan of hot water in the oven until the eggs are “set,” dust {More...}
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Add a half pint of crab meat to a half pint of cream sauce. Season with salt and pepper. Have ready either bread pates or pates made from puff paste. Put a tablespoonful of the crab mixture in the bottom of each. Break in an egg. Stand in the oven until the egg is “set.” {More...}
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To each half dozen eggs allow three lambs’ kidneys. Broil the kidneys. Shir the eggs as directed in the first recipe. When done, put half a d kidney on each side of the plate and pour over sauce Perigueux. {More...}
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These are used for soup and for garnishing of vegetable dishes. Hard-boil four eggs, throw them at once into cold water, remove the shells. Put the yolks through a sieve, then add a half teaspoonful of salt, a dash of white pepper and the yolk of one raw egg, or you may take a part {More...}
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Hard-boil five eggs. Separate the whites from the yolks. Put the yolks through a sieve. Put the whites either through a vegetable press, or chop them very fine. Make a half pint of cream sauce, season it and add the whites. Have ready a sufficient amount of toast, carefully buttered. Put this on a heated {More...}
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6 eggs 1/2 pint of milk 2 level tablespoonfuls of butter 3 level tablespoonfuls of flour 1 teaspoonful of onion juice 1 tablespoonful of chopped parsley 1/2 saltspoonful of grated nutmeg 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil the eggs and chop them fine. Rub the butter and flour together, add the milk, {More...}
