One cup of milk, 3 eggs, 1½ cups of butter, a little salt mixed with flour to make a soft dough. Knead it thoroughly, first with hands and then half an hour more with a wooden spoon.
EGGS ROMANOFF
Cover hard-boiled eggs with a stiff mayonnaise. Put a little highly flavoured aspic jelly in the bottom of individual moulds. When the jelly is firm add a spoonful of caviare and place the mayonnaised egg on the top. Pour in more jelly. When it is cold turn from the mould and serve on a garniture of lettuce. This is good for a cold supper.
ŒUFS POCHÉS IVANHOE
Cook a piece of finnan haddie in milk, then add 2 tablespoons of sauce (a good cream sauce) with a few fresh mushrooms, salt, pepper, a bit of cayenne, and 1 tablespoon of Parmesan cheese. Put this through a fine sieve, and in nests of this paste on slices of toast, slip poached eggs. Sprinkle with grated cheese and place for a moment in a hot oven to glaze.
CHEESE PUFFS
Bring to a boil 2/3 of a cup of water, 1½ oz. of butter, a pinch of salt, a pinch of pepper, then add ¼ of a lb. of flour and stir to a smooth paste, then stir in, one at a time, 3 eggs, 3½ oz. of grated cheese (Parmesan preferred). Add ¼ teaspoon of English mustard; when all is well mixed, drop by tablespoonfuls on a baking tin and place on top of each a slice of Gruyère cheese. Put in a moderate oven increasing the heat gradually. Cook from 15 to 20 minutes. Serve hot.