Page:Meier - The Art of German Cooking and Baking.djvu/228

 Shell the eggs, quarter them, heat them in the gravy and serve very hot.


 * 10 eggs

¼ cup of milk

½ tsp. of salt

1 tbsp. of butter

Preparation: Beat the eggs well into milk and salt for 5 minutes. Heat the butter in a pan, pour in the mixture of egg and milk and slowly stirring them, let them get firm, then serve on a hot platter.


 * 10 eggs

¼ tsp. of salt.

1 tbsp. of butter

Preparation: Beat the eggs in a dish 5 minutes, adding salt. Heat the butter in a broad pan or spider, pour in the eggs and let them get firm over a slow fire. Lift with a knife once or twice and carefully slip on a hot platter to serve.


 * 10 eggs

3 tbsps. of finely chopped champignons

Salt

1 pinch of white pepper

1 tbsp. of butter

¼ cup of cream

Preparation: The eggs are beaten 5 minutes with cream, salt, pepper, then champignons added. The butter is heated in a pan, the eggs poured in and stirring gently, let them get firm, then serve on a hot platter.


 * 3 red herrings

6 eggs

1 pinch of pepper

2 tbsps. of butter

1 pinch of salt

Preparation: The herrings are skinned and the bones removed from them, then stewed in the hot butter. Eggs, salt and pepper are well beaten and poured over the fish. Let the eggs get firm and serve on a hot platter.


 * 10 eggs

2 tbsps. of chives

¼ tsp. salt

1 pinch of white pepper

¼ cup of milk

Preparation: The preparation is the same as No. 9. The chives are strewn on or mixed in while baking.