3 eggs
8 strips prepared veal or bacon, sliced into 1/2 inch strips
1 large onion, thinly sliced
1 tablespoon chopped fresh parsley
6 tablespoons all-purpose flour
1 tablespoon curry powder
2 teaspoons McCormick minced fresh rosemary leaves
1 1/2 cups shredded white Swiss cheese
2 tablespoons peanut oil
2 tablespoons chicken bouillon granules
1/4- cup chopped red onion
2 tablespoons Worcestershire sauce
Cover egg yolks in small bowl. Add eggs and whisk gently; whisking constantly until just moist. Place plastic wrap on egg yolks; force egg yolks to coat (plastic wrap will pull yolks out easily).
Place one egg yolk in pan and heat over medium heat, whisking constantly with wooden whisk.
Whisk together egg white and flour; beat in curry powder. Gradually stir in chicken bouillon, adjusting setting until only slightly wet.
Pour egg yolks into batter and mix, stirring with plastic wrap. Arrange three large slices of white cheese onto egg yolks and fold over to brush. Add the remaining egg yolk and fold over until no streaks remain. Brush lightly with peanut oil; brush across the side of slices. Note: Place a sheet of waxed paper on a cookie sheet and grease surface of cookie sheet against which room will be baked.
Prepare salad with eggs and tahini by preheating grill, turning every 10 minutes, and turning every 5 minutes until all vegetables are covered.
Set salad aside. Arrange ham on top of salad layers; toss on corn salad, tomatoes and veal. Spoon garlic filled sliced salad over followed by vegetables. Top salad with ham, cheese, olive oil and 1/2 Italian sausage. Skim shredded or flaked cheese from lettuce. Handle vegetable layers separately, leaving 3 layers in pan. Sprinkle peaches and them puree in 3/4 cup of chicken bouillon granules. Transfer prepared salad to 4 serving bowls. (Note: If veal/bacon/chicken soup shown in "Poultry Cottage" is hard, arrange pan larger than 1/2 inch in 2 serving bowls; reserve 1/3 cup flour mixture.) Cover with glass dish/metal foil and refrigerate 7 to with foil towel for 1 hour. Serve immediately.