CREAMED EGG BASKETS
Boil the eggs hard. Cut them in two lengthwise and remove the yolks. Drop the whites into hot water so they will be warm when needed for use. Mash the yolks and mix them with a little white sauce, or with stock, or with cream and a little butter and salt. Beat the mixture until it is smooth and light. Press the paste through a pastry-bag and star tube into the hollows of the white halves, and insert handles made of thin slices of celery cut from the green ends. Arrange the little baskets on a bed of any kind of well-seasoned vegetable.
In illustration the center is bean purée (see page [98]) pressed through a pastry-bag.
NO. 32. POACHED EGGS WITH GREENS.