Cookery Corner

Northern Advocate, 24 October 1936, Page 9

Cookery Corner

EGGS FOR BREAKFAST

There are hundreds of different ways of making a change from the usual boiled, poached, fried and scrambled eggs which are served with distressing frequency in most homes. Here are a few suggestions for serving eggs differently.

Eggs San Remo. Take 6oz shcrtcrust, 6 eggs, 1£ gills cheese sauce, paprika to taste. Roll pastry out to quarter of an inch thickness on a floured pastryboard. Cut into rounds and line some tartlet tins with them. Prick the bottoms with a fork, and bake till crisp and pale golden in 1 colour. , Drop a lightly poached or steamed egg into each. Cover each with a tablespoonful of cheese sauce. Dredge lightly with paprika. Serve with a green salad. Make the cheese sauce by heating a beaten egg-yolk in a double boiler, and by adding it gradually to a cupful of.white sauce. Heat for one minute, then add I tablespoonful grated cheese, a nut of butter, and seasoning.

Eggs Lyonnaise. Take 6 eggs, 2 onions, 1£ gills stock, 1 teaspoonful flour, loz butter, pepper and salt to taste, 6 croutes fried bread. Boil eggs till hard. Peel and mince the onions. Melt butter in a saucepan, Add flour and fry till brown, add onions and brown slightly. Add stock. Season to taste with salt and* pepper, then simmer until creamy. Remove shells from eggs, then remove carefully the yolks from the whites. Mince egg-white and add to onion sauce. Bring to the boil. Heap croutes of bread with the sauce, place a yolk on top of each croute, and dab each yolk with a little of the sauce.

Water Lily Salad. Take 6 hard-boiled eggs, 6- stuffed olives, 1 large lettuce, 1 teaspoonful chopped parsley, radishes, vinegar, olive oil, seasoning. Boil the eggs for thirty minutes, chill in cold water, shell and cut lengthways, from small end nearly to the other, until six petals are formed. Take out yolks and beat them till Smooth, with vinegar, oil, and seasoning to taste, and form into cone-shap-ed balls. Lay the white petals in the centre of a bed of heart of lettuce' leaves, arranged on individual salad plates. ’ Place a cone in centre of each lily, and sprinkle it lightly with finely chopped parsley. Garnish with one or two tiny radishes and small olives to resemble buds, and mask with a little French dressing.

Spanish Omelette. Take 3 eggs, 1| tablespoonfuls cooked peas, lh tablespoonfuls tomato, 2 tablespoonfuls water, 1 tablespoonful pimento, i tablespoonful butter, pepper, salt and paprika to taste. Break the eggs into a basin. Beat slightly and add water. Season. Slice tomato and pimento finely. Stir them with the cooked peas into the beaten eggs. Melt butter in an omelette pan until smoking hot, but not more than slightly brown. Pour in the mixture. Cook quickly till slightly browned beneath and just set on top. Slip on to a hot dish, fold, and serve quickly, garnished with parsley.