Inhaltsangabe
Excerpt from The Bride's Cook Book
Canape of Anchovies - Cut toast in triangles, chop anchovies fine, spread on toast and sprinkle with chopped hard boiled eggs.
Potatoes Hollandaise - Boil plain kidney potatoes; dress with the following sauce: Three yolks of eggs, half a cup vinegar and water, heat up in a double boiler until it thickens, add a tablespoon of melted butter and season to taste with a little lemon juice, pepper and salt.
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