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Classic
Cook Books
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page 100
the yolks and put them in a mortar; mix the yolks with half an ounce butter,
some chopped parsley, mushrooms, nutmeg, pepper and a couple of anchvovis. Put
this mixture in the boiled eggs, which put on a dish; heat them in the oven.
Garnish with fried parsley.
Omelet souffle.
Separate the yolks from the whites of six eggs; add to the former five ounces
powdered sugar and a tablespoon of flour (rice flour is best), and flavor with
vanilla, orange, flower water or lemon rind; stir all well together; whip the
whites of the eggs and mix them
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Classic
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