Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 142

Boil six eggs hard, and throw into cold water. When cold, strip off the whites and shred them into long straws. Heat a flat dish—one that will bear fire—and arrange the shreds around the inner edge. Have ready a handful of celery (shredded like the eggs), which has been stewed tender in a little milk, then seasoned. Lay this inside of the lines of white shavings, and put a few spoonfuls of melted butter over both. Set in the oven until very hot.

Pick to pieces a cupful of cold boiled or baked fish, and run the yolks of the eggs through the colander or vegetable press. Mix with the fish, moisten with drawn butter, and mold into egg-shaped balls. Dispose these neatly within the “nest,” and pour over them a cupful of drawn butter to give the desired whiteness. Shut up in the oven for a few minutes to get them heated through, and serve.

This is a less elaborate dish than would seem at first reading.

DAFFODILS

SCALLOPED OYSTERS

CHICKEN OMELET

If you have stewed celery left from yesterday’s dinner, and cold fish, the rest is easy enough.

Chicken or other meat may be substituted for the fish.