Page:Meier - The Art of German Cooking and Baking.djvu/229




 * 6 eggs

1 tbsp. of butter

½ tsp. finely chopped parsley

1 tsp. chopped capers

1 tsp. of mustard

1 pinch of pepper

1 pinch of sugar

1 tsp. of lemon juice

¼ tsp. of salt

Preparation: The eggs are cooked 15 minutes, cooled, peeled, cut into halves, the yolk taken out and mixed well with butter, parsley, capers, salt, pepper, sugar, lemon juice and mustard and put back into the whites of the eggs. Place lettuce leaves on a platter, garnish with sardines and put the stuffed eggs on.


 * 8 eggs

⅛ lb. of caviar

12 crab tails

2 tbsps. of oil

¼ tsp. of salt

1 pinch of pepper

2 tbsps. of cream or bouillon

1½ layers of white gelatine

1 tbsp. of lemon juice

Preparation: The eggs are cooked 15 minutes, cooled, the top carefully cut off and the inside carefully scooped out with a small spoon, so the shell is not destroyed or broken. The white of egg is chopped fine, the yolk stirred with oil, which is put in by drops, mixed with lemon juice, salt, pepper, sugar, cream. The gelatine is dissolved in a tablespoonful of warm water, strained and also stirred in with the yolk mixture. The crab tails are cut into small pieces. The caviar is poured into a sieve and cold water poured on plentifully, then drained off. Now fill each egg with a little dressing, then crab meat, then chopped white of egg, dressing and caviar; repeat this until the egg is filled. Re-place the tip of the egg and put the eggs on ice or prepare them the day before serving, then no ice is needed. Garnish with lettuce.