Page:The Boston cooking-school cook book (1910).djvu/136

 Stuffed Eggs

Cut four "hard-boiled" eggs in halves crosswise; remove yolks, mash, and add two tablespoons grated cheese, one teaspoon vinegar, one-fourth teaspoon mustard, and salt and cayenne to taste. Add enough melted butter to make mixture of the right consistency to shape. Make in balls size of original yolks, and refill whites. Arrange on a serving dish, pour around one cup White Sauce, cover, and reheat.

Stuffed Eggs in a Nest

Cut "hard-boiled" eggs in halves lengthwise. Remove yolks, and put whites aside in pairs. Mash yolks, and add half the amount of devilled ham and enough melted butter to make of consistency to shape. Make in balls size of original yolks, and refill whites. Form remainder of mixture into a nest. Arrange eggs in the nest, and pour over one cup White Sauce I. Sprinkle with buttered crumbs, and bake until crumbs are brown.

Eggs à la Sidney

Arrange "hard-boiled" eggs, cut in thirds lengthwise, on pieces of toasted bread. Pour over eggs Soubise Sauce.

Eggs Huntington

4 "hard-boiled" eggs 1 tablespoon butter 1-1/2 tablespoons flour 1/3 cup white stock 1/3 cup milk 1/2 teaspoon salt Few grains cayenne Grated cheese 3/4 cup buttered cracker crumbs

Make a sauce of the butter, flour, stock, and milk; add eggs finely chopped and salt and cayenne. Fill buttered ramequin dishes with mixture, sprinkle with grated cheese, cover with cracker crumbs, and bake in a moderate oven until crumbs are brown.

Egg Farci I

Cut "hard-boiled" eggs in halves, crosswise. Remove yolks, and put whites aside in pairs. Mash yolks, and add