Preparation: The herrings are skinned and the bones removed from them, then stewed in the hot butter. Eggs, salt and pepper are well-beaten and poured over the fish. Let the eggs get firm and serve on a hot platter.
No. 13—SCRAMBLED EGGS WITH CHIVES.
Quantity for 6 Persons.
- 10 eggs
- 2 tbsps. of chives
- ¼ tsp. salt
- 1 pinch of white pepper
- ¼ cup of milk
Preparation: The preparation is the same as [No. 9]. The chives are strewn on or mixed in while baking.
No. 14—STUFFED EGGS, (DEVILED EGGS).
Quantity for 6 Persons.
- 6 eggs
- 1 tbsp. of butter
- ½ tsp. finely chopped parsley
- 1 tsp. chopped capers
- 1 tsp. of mustard
- 1 pinch of pepper
- 1 pinch of sugar
- 1 tsp. of lemon juice
- ¼ tsp. of salt
Preparation: The eggs are cooked 15 minutes, cooled, peeled, cut into halves, the yolk taken out and mixed well with butter, parsley, capers, salt, pepper, sugar, lemon juice and mustard and put back into the whites of the eggs. Place lettuce leaves on a platter, garnish with sardines and put the stuffed eggs on.
No. 15—ANOTHER FORM OF STUFFED EGGS.