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Classic
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page 276
and pour over them the remainder of the sauce. Hot filled eggs make a nice
entree after the soup. The filling can be prepared in various ways, taking
either a fish forcemeat or else a finely minced veal sweetbread- or chicken
ragout. A simpler method is to grate the yolks of the eggs and mix them to a
forcemeat with savory herbs, grated bread, grated cheese and some bouillon. Part
of the filling should always be used to line the bottom of the flat dish;
arrange the filled eggs on this, dot with butter, sprinkle with bread crumbs and
bake to a golden brown.
8. Egg Mound. Cut the whites of 6 hard boiled eggs into fine strips, stew them
in a Bechamel sauce, (see Division R), and put them on a small hot dish in the
shape of a mound. Rub the yolks with a piece of fresh butter and some salt, and
press through a sieve over the whites. Cover with bits of toast, and then get it
nicely hot in the oven.
9. Eggs in Marinade. Shell 18 hard boiled eggs and put them into a stone jar.
Boil 1 quart of vinegar, 1/2 ounce of pepper, 1/2 ounce of Jamaica pepper and
1/2 ounce of ginger for about 10 minutes; pour through a sieve over the eggs.
After the vinegar is cold, tightly cover the jar by tieing over it a piece of
paper. After 3-4 weeks serve the eggs with bread and butter.
10. Raw Whites of Eggs for Invalids. Beat the whites to a stiff froth, slowly
add 1 tablespoonful of thick sweet cream, 1 spoonful of brandy, 1 teaspoonful of
fine sugar. Administer to the patient at once, a spoonful at a time.
11. Egg Cheese. 9-10 eggs are well beaten and then stirred over a slow fire with
1 quart of mile and a little salt until it curdles; it should not become too
hot. Pour it into a mould rapidly so that the eggs may remain soft. A few
currants previously scaled in boiling water can be scattered through the mass.
If not wanted for immediate use the cheese will be milder if the milk mixed with
the eggs is first poured into a stone jar and this put into a kettle containing
boiling water, and then continuously boiling the milk until it curdles. Drop
pieces of almonds over the cheese and serve with a
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