THE RIGHT RECIPE

Evening Star, Issue 22460, 3 October 1936, Page 28

THE RIGHT RECIPE

SERVE EGGS DIFFERENTLY There are many different ways of making a change from the usual boiled, poached, fried, and scrambled eggs which are served with distressing frequency in most homes. Here are a few suggestions for serving eggs differently. Eggs San Remo. Take 6oz shortcrust, six-eggs, one and a-half gills cheese sauce, paprika to taste. Roll pastry put to quarter of an inch thickness on a floured pastry board. Cut into rounds and line some tartlet tins with them. Prick the bottoms with a fork, and bake till crisp and pale golden in colour. Drop a lightly poached or steamed egg into each. Cover each with a tablespoonful of cheese sauce. Dredge lightly with paprika. Serve with a green salad. Make the cheese sauce by heating a beaten egg-yolk in a double boiler, and by adding it gradually to a cupful of white sauce. Heat for one minute, then add one tablespoonful grated cheese, a nut of butter, and seasoning. Egg Lyonnaise. Take six eggs, two onions, one and ahalf gills stock, one teaspoonful flour, one ounce butter, pepper, and salt to taste, six croutes fried bread. Boil eggs till hard. Peel and mince the onions Melt butter in a saucepan. Add flour and fry till brown, add onions and brown slightly. Add stock. Season to taste with salt and pepper, then simmer until creamy. Remove shells from eggs, then remove carefully the yolks from the whites. Mince egg-white and add to onion sauce. Bring to the boil. Heap croutes of bread with the sauce, place a yolk on top of each croute, and dab each yolk with a little of the sauce.

Water Lily Salad. Take feix hard-boiled eggs, six stuffed olives, one largo lettuce, one teaspoonful chopped parsley, radishes, vinegar, olive oil, seasoning.

Boil tho eggs for 30 minutes, chill in cold water, shell and cut lengthways, from small end nearly to the other, until six petals are formed. Take out yolks and beat them till smooth, with vinegar, oil, and seasoning to taste, and form into cone-shaped balls. Lay the white petals in the centre of a bed of heart of lettuce leaves, arranged on individual salad plates. Place a cone in centre of each lily, and sprinkle it lightly with finely chopped parsley. Garnish with one or two tiny radishes and small olives to resemble buds, and mask with a little French dressing.

Spanish Omelette. Take throe eggs, one and a-half tablespoonfuls cooked peas, one and a-half tablespoonfuls tomato, two tablespoonfuls water, one tablespoonful pimento, half a tablespoonful butter, pepper, salt, and paprika to taste. Break the eggs into a basin. Beat