1 tablespoon curry powder

2 teaspoons soy sauce

1 tablespoon dill pickle

1 tablespoon parsley, finely chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 cup mayonnaise

dash paprika              

1. Halve the eggs lengthwise and carefully scoop out the yolks.

2. In a bowl, mash the yolks with a fork and add the curry powder, soy sauce, relish, parsley, salt, and pepper.

3. Fold in the mayonnaise.

4. Fill the whites with the egg yolk mixture, and sprinkle the tops with paprika.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cold Sorrel Soup

A chilled soup, a little bit different, that can be made up to 2 days ahead.

1 pound fresh sorrel or spinach

2 tablespoons (1/4 stick) unsalted butter

1 teaspoon fresh lemon juice (if using spinach)

4 cups chicken stock (or canned chicken broth)

1 cup whipping cream

6 egg yolks

1 teaspoon chopped chervil

Salt and freshly ground white pepper

1.   Wash sorrel thoroughly in cold water.  Discard stems and any bruised leaves.

2.   Stack leaves and roll up lengthwise.  Cut crosswise as thinly as possible.

3.   Melt butter in skillet over medium heat.  Add sorrel, or spinach and lemon juic, and cook until very limp, stirring constantly.  Remove from heat. 

4.   Bring stock to simmer in 3-quart saucepan.

5.   Whisk cream with yolks.  Pour small amount of hot stock into cream mixture and blend well.  Slowly add to simmering stock in thin stream, whisking constantly.  Reduce heat to low and continue cooking, whisking constantly, until soup thickens and coats back of metal spoon, about 5 minutes.  Do not allow to boil to avoid curdling.

6.   Strain into bowl.  Blend in sorrel, chervil, salt and pepper. 

7.   Cool to room tempature, then chill before serving. 

Sauteed Italian Shrimp with Vermicelli

Serves 6