|
|
Directions:
Grease small custard or timbale cups and put inside of each a cooked
Spanish pepper. Drop in the pepper one egg. Dust it lightly with salt,
stand the cups in a pan of boiling water and cook in the oven until
the eggs are "set." Toast one round of bread for each cup and make a
half pint of cream sauce. When the eggs are "set," fill the bottom of
the serving platter with cream sauce, loosen the peppers from the cups
and turn them out on the rounds of toast. Stand them in the cream
sauce, dust on top of each a little chopped parsley and send to the
table.
The Most Popular Egg Cookbooks
• Vegan Italiano: Meat-free, Egg-free, Dairy-free Dishes from Sun-Drenched Italy• The Allergy Self-Help Cookbook: Over 350 Natural Foods Recipes, Free of All Common Food Allergens: wheat-free, milk-free, egg-free, corn-free, sugar-free, yeast-free• Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden• The Farmstead Egg Cookbook• The Kid-Friendly Food Allergy Cookbook: More Than 150 Recipes That Are Wheat-Free, Gluten-Free, Dairy-Free, Nut-Free, Egg-Free, and Low in Sugar• Sophie-Safe Cooking: A Collection of Family Friendly Recipes that are Free of Milk, Eggs, Wheat, Soy, Peanuts, Tree Nuts, Fish and Shellfish• Food Allergies For Dummies• Tender at the Bone: Growing Up at the Table• What's to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook• Dairy-Free, Egg-Free, Kid Pleasing Recipes & Tips |
|
|
