Ham And Eggs A La Burg Scalloped Rice And Tomatoes

Celery, Apple, And Green Pepper Salad Spanish Souffle - Sabyon Sauce

Ham And Eggs A La Burg

Parboil 1 slice of ham 10 m, and pan broil; remove to a platter and cut into pieces for serving. To the fat in the pan add 1 T flour, mix well and add 1 c milk. Stir and cook until creamy.

Break 4 eggs, one at a time, into a wet saucer, and carefully slip into the hot cream, sprinkle with paprika, cover and cook until the eggs are set; remove each egg with a skimmer, arrange on the pieces of ham, and pour the sauce over all.

Scalloped Rice And Tomatoes

Arrange alternate layers of boiled rice and tomatoes in a baking dish; season with salt and pepper, cover with buttered crumbs and bake until well heated throughout and the crumbs are browned.

Celery, Apple And Green Pepper

Cut 2 stalks celery into 1/2 inch cubes, scald 1 green pepper from which the veins and seeds have been removed, drain and cut into fine shreds. Pare 2 apples and cut into cubes. Chop 1/2 c nut meats. Toss all together with 2 forks, cover with Salad Dressing (p. 29) and serve on lettuce leaf.

Spanish Souffle

Melt 1/4 c butter, add 1/2 c stale bread crumbs and cook until slightly browned, stirring often, Add 1 c milk, 2 T jar, and cook 20 m in a double-boiler; remove from the add the unbeaten yolks of 3 eggs, stirring in very slowly, 1 t vanilla, and then cut and fold in the stiffly beaten lites. Turn into a buttered baking dish set in a pan of hot water, and bake until firm, about 35 or 40 m.

Sbyon Sauce

Mix the juice and grated rind of 1/2 lemon, 1/2 c fruit juice, 1/3 c sugar, and the yolks of 2 eggs in a doubleler. Cook until the mixture thickens, beating constantly, n pour onto the whites of the eggs beaten stiff.

Preparing The Meal

About 1 1/2 h before serving cook 3/4 c rice according to instructions given in L. 24. p. 44. Prepare the ingredients the salad, sprinkling lemon juice over the apple to vent discoloration, and set in a cool place. Make the Spanish Souffle, then prepare the Scalloped and Tomatoes, reserving 2 c of the rice for future use. While the ham is parboiling finish the salad and arrange serving; make the Sabyon Sauce for the dessert. Then boil the ham, make the cream sauce, and poach the eggs. Serve the dinner.