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Classic
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page 274
boiled asparagus tips, a few pieces of boned anchovy minced salmon and a few
spoonfuls of grated cheese of any kind.
If this dish is to be served as an entree after the soup, it should first be
filled into warmed sauce dishes mix with it sliced truffles and diced sweet
breads boiled in bouillon, and afterwards cover with strips of salmon. For the
family table mix cheese with the eggs before they are beaten and after the cups
are filled brush with puree of tomatoes or alse cover with bits of bologua
(cervelat) sausage and put a border of slips of toasted wheat bread on each cup.
In the Spring a nice dish of scrambled eggs can be prepared for the supper table
as follows: Clean some young red and white radishes, leave a blade of green on
the top, slit the peel towards the top with a sharp knife and loosen without
removing them from the radish, then lay them into cold water for a few hours,
which will cause the skin to curl nicely, after which let them drain. Cut some
round slices of wheat bread, hollow them out in the center, toast slightly and
fill with a small bunch of cresses dressed with olive oil and a trifle of salt.
Boil 3 truffles until tender and slice them. 10 eggs are then scrambled, lay
them into the center of a hot dish, cover with the toast and surround with the
sliced truffles and the radishes as a border.
4. Poached Eggs. Bring some water to a boil with a little salt and vinegar.
Break into it some fresh eggs rapidly, but they must be dropped in side by side.
As soon as the whites are set (they must not become hard) take them out of the
water, if desired they can be sprinkled with a little vinegar, trim the edges
smoothly all around, sprinkle with fine salt serve either on a dish of spinach
or with the latter as aside dish.
As an entree after the soup, poached eggs can be served for the family table
with an anchovy-, herring-, sorrel- or Remoulade sauce over the eggs,
ornamenting the dish with slips of toast. For a dinner party line a dish rather
thickly with the following well bound sauce: Lightly brown a few onions and
slices of ham in butter, rub in this 2 spoonfuls of flour and add bouillon and
cream half and half to make a well-bound sauce, which is then strained; then put
in about 2 ounces of grated
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