The Boston cooking-school cook book

“hard-boiled” eggs 1 tablespoon butter 1½ tablespoons flour ⅓ cup white stock ⅓ cup milk ½ teaspoon salt Few grains cayenne Grated cheese ¾ 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 equal amount of cold cooked chicken or veal, finely chopped. Moisten with melted butter or Mayonnaise. Season to taste with salt, pepper, lemon juice, mustard, and cayenne. Shape and refill whites. Egg Farci II Clean and chop two chickens’ livers, sprinkle with onion juice, and sauté in butter. Add the yolks of four “hard-boiled” eggs rubbed through a sieve, one teaspoon chopped parsley, and salt, pepper, and Tabasco Sauce to taste. Refill whites of eggs with mixture, cover with grated cheese, and bake until cheese melts. Serve in toast rings and pour around Tomato Purée (see p. 98). Lucanian Eggs 5 “hard-boiled” eggs 1 cup cooked macaroni ½ cup grated cheese Essence Anchovy 1¾ cups White Sauce I Salt and paprika Onion juice ¾ cup buttered crumbs Cut eggs in eighths lengthwise, add macaroni, white sauce, and seasonings. Arrange in buttered baking dish, cover with buttered crumbs, and bake until crumbs are brown. Egg Soufflé 2 tablespoons butter 2 tablespoons flour 1 cup milk 1 cup cream 4 eggs 1 teaspoon salt Few grains cayenne Cream the butter, add flour, and pour on gradually scalded milk and cream. Cook in double boiler five minutes, and add yolks of eggs, beaten until thick and lemon-colored. Remove from fire, add seasonings, and fold in whites of eggs beaten until stiff and dry. Turn into a buttered dish, or buttered individual moulds, set in pan of hot water, and bake in a slow oven until firm. Egg Soufflé may be served with White Sauce I, highly seasoned with celery salt, paprika, and