NEW IDEAS WITH EGGS

Cromwell Argus, Volume LXX, Issue 3627, 3 July 1939, Page 7

NEW IDEAS WITH EGGS

Sherried Eggs. —Hard-boll 4 eggs and remove yolks. Mix yolks to a paste with i oz. butter and seasoning. Add 1 teaspoonful cooking sherry. P»ll whites with egg mixture. Prepare some white sauce and add 1 dessertspoonful grated cheese. Pour sauce over eggs and shake a little cheese over sauce. Place in hot oven for 5 minutes. Egg Toadstools. —From 6 hardboiled eggs cut off enough of the rounded ends for them to stand upright. Also, cut a small piece off the pointed ends. Halve 6 tomatoes and put the upper halves on top of the eggs. Decorate with spots of thick, well-seasoned salad dressing and place on a bed of lettuce leaves. Norwegian Eggs. —• Ingredients; Eggs. flour, frying fat, Brussels sprouts, vermicelli, tomato sauce. 801 l the eggs hard and remove the shells. Then cut into halves (lengthwise), and sprinkle over them flour mixed with a beaten egg. Roll in vermicelli and fry to a golden brown. Place in the centre of a hot dish and serve with Brussels sprouts and hot tomato sauce. Golden Buck. —Put J pint milk into saucepan and, when it lias boiled, add i lb. grated cheese, i teaspoonfui salt, and i teaspoonful pepper. Stir the whole until the cheese has melted, and with It coat 6 rounds hot buttered toast. Place a poached egg on top of each, dust with a little pepper, and serve at once. CEufs a I'Opera.— 4 eggs, tomato sauce, 1 oz. margarine, J lb. sheep’s liver, £ oz: 'flour, 1 teaspoonful chopped parsley. Break the eggs into a fireproof dish. Cover with greased paper and bake until set. Have ready tomato sauce (made with 2 or 3 tomatoes, skinned, chopped, and cooked with a little butter, water an seasoning). Pour this over the eggs. Wash the liver and dry well; cut into strips. Toss in flour and fry quickly in butter. Pile the liver at each end of the dish on top of the tomato sauce. Sprinkle with a little chopped parsley and serve hot.