Egg dishes for lunch

Press, Volume CXV, Issue 33776, 24 February 1975, Page 6

Egg dishes for lunch

(By

CELIA TIMMS

Eggs make attractive cold ! luncheon dishes in both flavour and appearance if ; the cook uses her imagination. But if you make Eggs ' a la Riga, remember that the main flavour comes from the I anchovy fillets and these are salty. EGGS A LA RIGA Ingredients given for this recipe make enough for four I servings. i You will need:— 4 hard-boiled eggs 1 tomato 1 tin anchovy fillets A few capers Salt and pepper

Method:— Cut off the narrow end of each egg and (very carefully, with a small spoon, remove the yolk, cut a small slice from the other Send of each egg to enable it < to stand upright. Sieve the egg yolk; peel tomato and chop very small with a few of the anchovy fillets, ‘reserving enough to arrange ‘up and down-round the outside of each filled egg. Blend ! filling very well, beating well to a smoothness and i season to taste. Fill egg {whites, piling upon the top. ■ Decorate sides with fillets 1 and garnish with capers.

Serve each egg on half a skinned tomato. EGG AND TOMATO JELLIES

Egg and tomato jellies may be served as a light luncheon dish or as an accompanying extra with cold meat and green salad. Quantities in this recipe make enough for six servings. You will need: — 6 firm medium tomatoes U to 2 cups tomato juice 2 hard boiled eggs 4oz ham Lemon juice or vinegar Sugar Salt and pepper loz gelatine. Method: Flavour tomato juice well with lemon juice or vinegar and sugar to taste. Dissolve gelatine in a little of the juice and add to liquid. Slice the eggs and reserve 6 slices. Chop or mince ham and mix with chopped egg. Peel tomatoes and after cutting slice from stalk end, remove pulp to form cases. Divide ham and egg mixture between the tomato cases and fill each to top with tomato juice. Chill until set. Garnish each tomato with an egg slice placed on top. Serve on crisp lettuce with mayonnaise.