The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1898-04-03

by skiilful chef to Ill \ hook
u of three fair sized volumes Ard
still be unexhaasted. THERE'S
scarcely any limit 10 the number Of wtSu
in which you can cook Easter cgKs, 1s9ou
have made cooking a special study. 70
provide means for the readers OF this
newspaper TO vary the monotony Of tAa
egg diet that Is q part OF this Easter fee-
tiyai the leading chefs Of New York have
been asked 10 suggest recipes. The most
distinguished chef In the number contrib
uting Is Charles Ranhofer the weli-knewn
friend OF epieures who presides over tho
famous Delmonico kitchen.
Here are few OF the last OF the other
recipes collected.
Break four eggs into an egg dish. well
buttered with sweet butter. taking care
not to break the yolks. Cook very soft In
"a moderate oven. In the meantime. take
six large fresh mushrooms and scoop QUE
the centers. Cook them In a saucepan.
with the juice OF q lemon. some salt, pep.
per and glass OF good Rhine wine. Now
have some hot. clarified butter ready In .
pan, into which drop two dozen Of fraS.
rant fresh violets. which shouId not ~
allowed To remain more than fifteen et<.
nnds. Drain them well and line ths inaids
Of the mushrooms with them. Dress them
around the eggs and pour over them the
mushroom gravy, perfumed with drop Of
extract of violet. Garnish the dish with
u NfsatH u IEesn parsley.
Boil some fresh calves brains until done.
When cold chop them fine. adding pc pper.
salt, chine and suet butter, together with
few mushrooms. Make an omelet Of
three fresh eggs. stirring in the above
preparation, and serve hot.
- - -
Peach eggs In the ordinary way, keepln.
them warm by hot water Jackets. Pre-
pare half dozen artichoke tips placing
them on hot plate. Then take the
peaehed eggs and place them on the arti-
choke tips. garnishing the whole with .
half measure of finely chopped truf5lea.
Dress the sides OF the plate with bread
CRUMBS fried I'm butter: the whole forming.
a trimming like ROSTERS comb.
Prepare a cooked fole gras and cut In
slices of the same size. Pound the par
ings Of the liver with two trufies, season
and add one spoonful OF raw chicken
force meat and egg yoik. Put this through
a cernueopla and form a cord around tina
edges OF pieces of toast. Put the slices
OF fole eras In the center and place =
poached egg on each. Heat In the oven
and haste around with Bearnaie sauce
and serve.
Plunge some green peppers into no. tat.
leaving them long enough to be able 70
rub on the cutter skin with cloth. Thea
the stalk ends and empty out the sreds.
Prepare garnsshing with onions, green
peppers. mushrooms and fresh tomatoes
ali SLICED and fried In oil. Put some Of the
Rarnisaing ia the bottom of the green pep
pers. place one raw egg on top. season well,
bake in the oven to fine color. and serve
on a very hot dish. with sauce Colbert.
: =
Prepare six soft poached eggs and wraD
them in six French pancakes already stuf..
fed with dureels Of fresh mtaatrooma
Bread them a rAngialse and fry. Serve
on bread crsizss and garnish them In the
middle with demi-giaoe or Madeira saacA
with trunles rosnons and cretes de coes.
Serve cold.
Make a hagh Of mushrooms and a can
OF cooked bacon. Mix well with a rev
spo9nsfuls Of melted meat Jelly and place
where II will keep hot. Take four rouno
tomatoes, cut each In half and dig out the
pulp. Sprinkle a little salt over them ana
place on n silver dish which has been
Oiled. Put them I'm the oven for I'VE min
ulss simply 10 warm them Then Nil them
With the hash already prepared and lay
on the ,op Of each a posehed egg and
srown over a Ia salamanca.
Take two fresh tomatoes. dip them in hot
water iu order to remove the skins Cut
Is slice In the top large enough TO retire
the ssed or interior. break one raw err
in eaca tomato. mask with cream sauce,
cover your tomato with the removed sifoe.
place the tomato in a BATTERED saaeepan
! and let cook slowly for eight or ten min
utes Dress them on o Very hss piafs. ~.
rounded ~ith Madeira sauce.
Prepare sossss soft poaehed eggs, mig
SONS white ereaM sauce with little white
pepper. salt ana grated Parmesan cheese.
afssi. IF desired. SONS chopped ealses. PouS
baif the gataes into a stirred sgg dish and
lay fiss eggs I'll H.. coyer the eggs With
siss remainder OF thT sagee and sprtnkie
over the 800 aer1e grated PaunraAn cneep0-
aaa few fiFoDa ~ msitFd butter. Place
tAe dist. III tne oven until lightly crowns0
ard rNE8 10 the "a s,Ie,