By Mrs. S.T. Rorer
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Extra resources for 111 EGG Recipes Cook Book
Put a tablespoonful of butter into a saucepan, add the onion, shake until the onion is soft, then add six eggs, beaten without separating until well mixed, but not light. Add a half Page 34 111 EGG Recipes teaspoonful of salt, a half saltspoonful of pepper and the shredded lettuce. Stir with a fork until the eggs are "set," turn at once onto a heated platter, garnish with triangular pieces of toast and send to the table. SCRAMBLED EGGS WITH SHRIMPS 6 eggs 1 can of shrimps or its equivalent in fresh shrimps 1 green pepper 1/2 pint of strained tomato 1/2 teaspoonful of salt Beat the eggs until well mixed, without separating.
Cut the onion into thin slices; put it, with the butter, into a saucepan, shake until the onion is tender, then add the flour, milk and seasoning; stir until boiling. At serving time cut the eggs into slices crosswise, put them in a shallow baking dish, cover with cream sauce and run in the oven just a moment until they are very hot. EGG CROQUETTES 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.
Put a half teaspoonful of salt in a soup plate, add a saltspoonful of pepper and the oil; put in a piece of ice and stir until the salt is dissolved. Remove the ice, add all the other ingredients but the parsley, mix thoroughly, pour this over the eggs, dust with parsley and serve as a supper dish. EGGS A LA RUSSE 6 eggs 1 small can of caviar (2 tablespoonfuls) 1/2 pint of stock 1 teaspoonful of onion juice 1 dash of pepper Hard-boil the eggs, remove the shells, cut them into halves lengthwise; take out the yolks without breaking the whites, and press them through a sieve, then add the caviar, onion juice and pepper.
111 EGG Recipes Cook Book by Mrs. S.T. Rorer