Hard-boiled Eggs with Sauces

 

                Allow two eggs per person.

         Click here for "Pickled Eggs" recipe, if desired

Russian Sauce

• 1 red pepper, diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• Large bunch chives, finely chopped
• 1½ (142 ml /5-fl oz) cartons soured cream
• 1 teaspoon paprika
• Dash Tabasco sauce
• 1 teaspoon horseradish sauce
• 1 (58 gr/ 2-oz) jar lumpfish roe

1. Mix the soured cream with the diced pepper, chives, paprika, Tabasco, horseradish sauce and half the lumpfish roe.
2. Spoon the remaining lumpfish roe on top.

Mushroom Sauce

• 225 gr mushrooms, sliced
• 2 leeks, washed and sliced
• 2 onions, finely diced
• 100 gr streaky bacon, cut into pieces
• 15 gr butter

1. Fry the bacon until the fat runs ; add the butter, leek and onion and cook for 4-5 minutes.
2. Lastly add the mushroom and continue cooking for 6 minutes.
3. Cool and serve.

Cheese Sauce

• 100 gr cottage cheese
• 50 gr Stilton cheese
• Juice of 1 lemon
• Salt
• 1 teaspoon red currants or cranberry sauce (optional)

1. Sieve the cottage cheese and Stilton into a bowl and beat with the lemon juice until creamy.
2. Season to taste with salt and serve garnished with red currants or cranberry sauce, if liked.

Capri Sauce

• Large bunch fresh mixed herbs
• 2 canned anchovy fillets
• 1 tablespoon capers
• 10 stuffed olives
• 2 egg yolks
• 1 teaspoon strong mustard
• 3 tablespoons wine vinegar
• Salt and pepper
• 6 tablespoons oil
• 2 tomatoes

1. Wash and drain the herbs and chop finely, together with the anchovy fillets, capers and olives.
2. Beat the egg yolks with the mustard, vinegar, salt and pepper ; gradually beat in the oil, a fw drops at a time, and finally stir in the chopped ingredients.
3. Peel, quarter and chop the tomatoes and mix into the sauce.

BON APPÉTIT