The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1900-04-21

ent dishes can be cooked, using eggs
as the chief ingredient.
1t is essential that all eggs used on
the table should be absolutely fresh.
In order to determine this point drop
! the eggs into pan of cold water. If
! they are fresh they will sink, if not
! they will float upon the surface.
| Following are some recipes for the
| choicest dishes that can be prepared
| from the egg.
AN ITALIAN RECIPE.
Prepare a border as follows: Cut half
a medium onion into very small slices,
fry these with four ounces of butter
without coloring, then add four ounces
of rice; moisten with broth, then sea
son to taste with salt, pepper and nut
push Oft into the oven for twenty min
uteS. When the rice is cooked stir it
up with a fork and place it in a but
tered border mold; press it down forci-
bly, in the mold. then unmold it into a
dish suitable to be put in the oven.
Garnsh the center with eight hard
boiled eggs. each one cut lengthwise in
four. Prepare a cream sauce not too
thick, season it properly and add to it
some finely chopped watercress or gar
den cress. Pour this over the eggs to
cover them entirely and mask the sur
face with bread crumbs and a little
grated Parmesan cheese and pour over
some melted butter; brown nicely in
the hot oven and serve.
Flowers EGGS IN NEST.
Place one dozen plovers' eggs in
saucepan, cover with cold water and
place on the fire. Boil eight minutes
and remove to cool. Take some bat
ter and with a dough syringe make
nest on a round dish and bake in the
oven. When done let it cool and fill
the eggs on top.
\ COLONIAL DISH.
Poach two eggs, dress them upon two
round, fresh toasted croutons, the same
size as the eggs. Garnish your crou-
tons with Russian caviar. Take some
fresh tomatoes, slived, the same size as
the crOutons, and dip them in -four and
fry them in hot melted butter. Then
place your tomatoes upon your crOu-
tons of caviar. Then for pOaching add
d pOunr piece of sweet pepper, the size
of quarter. Turn around your eggs
a sauce Montebello and serve it very
hot.
EGGS A LA CASTELLANE.
Prepare six Golf poached eggs and
wrap them in six French pancakes al
ready stuffed with durcels of fresh
mushrooms. Bread them a PAnglaise
and fry. Serve on bread crusts and
garnish them in the middle with demi-
glace or Madeira sauce, with truffles
rognons and cretes de cogs. Serve cold.
COOKED WITH MUSHROOMS.
Take three hard boiled eggs. split
and remove the yolks. Chop
the yolks and add half the amount in
bulk of cooked and chopped fresh
Mix gently with a table
spoonful of Bechamel sauce, season
with salt, pepper and nutmeg, and gar
nish the empty white pieces of the egg
with this stuff1ng. Dilute a little
Bechamel sauce with a tablespoonful
of cream and a small piece of butter.
Put a part of the sauce on the bottom
of q baking pan, enough to cover it,
and lay the eggs on it and cover with
the rest of the sauce. Put a pinch of
Parmesan cheese on each egg and bake
for ten minutes.
EGGS AND ARTICHOKES.
Poech eggs in the ordinary way,
keeping them warm by a hot water
jacket. Prepare half a dozen arti-
choke tips, placing them on a hot plate. |
Then take the poached eggs and place |
them on the artichoke tips, garnishing |
the whole with a half measure of finely |
chopped truff1es. Dress the sides of the |
plate with bread crumbs, fried in but |
ter; the whole forming a trimming like
a ROSTERS comb.
SHIRRED A L'ANGLAISE.
Small stone china dishes holding one
Or two eggs each are convenient for
his method of serving eggs. Break
The eggs carefully into the dishes so
hat the yolks may remain intact. Put
4 little salt and small piece of butter
IN each egg and bake until white and
inn. Serve in the dishes just as they
come from the oven.