Choose the correct answer from the text. The answers may be in any order, and chosen more than once.

EGGS

Which recipe(s) ............................... ?

01. needs to be decorated with chopped egg

02-03. are not suitable for vegetarians

04. needs grated cheese

05. is served with rice

06. requires eggs to be cut in half

07. requires eggs to be cut lengthways

08. requires eggs to be cut on the slant

09. the eggs to be turned while boiling

10-11. require the eggs to be plunged into cold water

12. can be served with salad

13. does not require frying or baking

A.

BAKED EGGS

Ingredients
4 eggs. Salt and pepper. Butter.
Time: 10 minutes

Method.

Melt half the butter in a small dish, break into it the eggs, sprinkle with salt and pepper, and put the remainder of the butter on top in small pieces. Bake for 10 minutes in a medium hot oven. Serve in the dish.

B.

CURRIED EGGS

Ingredients
4 hard-boiled eggs. Half-litre of stock or water.
1 oz. butter. Few drops of lemon juice.
3 tablepoonfuls of curry powder. 1 teaspoonful chutney.
1 tablespoonful of flour.
1 srnall apple and 1 onion. Salt, parsley to garnish.

Method

Melt the butter in a small saucepan. Brown in it the thinly sliced onion, stir in the curry powder, flour, stock and chopped apple; simmer gently for 3O minutes. Cut 3 of the hard-boiled eggs in halves. To the curry sauce add salt, lemon juice and chutney, and re-heat the eggs in the sauce. Pour into a dish, cut up the remaining egg into small pieces and use as a garnish together with the parsley. Serve with rice.

C.

EGG CUTLETS.

Ingredients
60 gms butter.
90 gms flour.
Half-litre milk (about).
6 eggs, hard-boiIed and chopped.
60 gms Iean cooked ham.
Half-teaspoonful chopped parsley. Salt, pepper .
Egg and breadcrumbs.

Method.

Melt the butter in a saucepan. Add the flour, stir well and cook for a minute. Add the milk, stir until very thick, smooth and glossy. Remove from the burner and add the eggs, ham, parsley, salt and pepper. Mix well, turn on to a floured board and divide into equal pieces. Shape each piece into a cutlet. Brush with the beaten egg and coat with breadcrumbs. Fry in smoking hot fat for a few minutes until crisp and a golden brown colour. Drain on soft paper and serve hot or cold.

D.

EGGS AU GRATIN

Ingredients
6 hard-boiled eggs. 30 gms butter.
15 gms flour. Half-litre milk.
2 tabIespoonfuls good stock.
3 tablespoonfuls of grated Parmesan cheese.
Salt, pepper and cayenne. Yolks of 2 eggs (raw).

Time 15 minutes

Method

Boil the eggs hard, and dip in cold water for a minute; remove shells, divide in half lengthwise, and dish in a circle. Have the sauce prepared as follows:

Melt the butter, stir in the flour, seasoning, milk, stock, and 1 tablespoonful of cheese. Boil 5 minutes, then add the beaten yolks.

Coat the eggs with this, and sprinkle over with Parmesan cheese. Bake for 15 minutes in a hot oven. Garnish with fried bread and serve.

E.

SCOTCH EGGS

Ingredients
3 eggs. Quarter-kilo of sausages.
1 egg.
Breadcrumbs.

Method

Mark the shell on one side of each egg. Place the eggs in cold water in a saucepan and bring to the boil. Immediately they boil turn the eggs over and boil for 10 minutes. It is necessary to turn the eggs so that the yolks can be kept in the middle, the mark serves as a guide. Place at once in cold water. When cool shell the eggs carefully.

Skin the sausages, flatten each out on a floured board. Dry the eggs in a cloth and dip them in flour. Cover each egg evenly with the sausage meat. Brush with egg and dip into crumbs. Fry until a nice golden colour in fat that is smoking hot. Drain on soft paper.

To serve hot, cut the coated eggs in half, slantwise, using a hot sharp knife. Serve each half on a fried round of bread or on a neat mound of mashed potato which should be hollowed to hold the egg. Serve tomato sauce around the potatoes.

To serve cold, place the coated eggs on a bed of lettuce or watercress. Decorate with sliced tomatoes.