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Classic
Cook Books
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page 97
with boiling water. Boil and add a few well cleaned dried currants. When boiled,
beat two yolks of eggs with French wine to suit. Have ready on a platter poached
eggs and pour the sauce over them. This dish is mostly served for a light
supper.
Boiled eggs with capers.
Boil as many eggs as you need, but no harder than you can peel off the shells.
Then for sauce prepare four hard boiled yolks of eggs, which beat with two
tablespoons olive oil and as much vinegar; strain and add a little more vinegar
until the sauce gets thin enough. Two spoonfuls chopped capers is the next
addition to the sauce, which pour over the eggs on the plate. Garnish with fried
slices of bread.
Baked eggs.
Break 8 eggs inte a well buttered dish, put in pepper, salt, bits of butter and
three tablespoons cream; set it in the oven, bake twenty minutes and serve hot.
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