Cut the eggs, lengthwise, intwo. Remove the yolks, pound them into a paste, and add thereto an equal quantity of dry Duxelle (No. 223). Fill the empty whites with the preparation ; place them on a buttered gratin-dish; cover them with Mornay sauce; besprinkle with grated cheese✪ Hard-Boiled Eggs Chimay; pour a few drops of melted butter upon the sauce, and set to glaze in a fierce oven. 436—HARD-BOILED EGGS IN CROQUETTES Cut the eggs into small dice (white and yolks). Per six eggs add five oz. of cooked mushrooms and one oz. of truffles, cut into dice. Thicken the whole with one-quarter pint of reduced Béchamel✪ Hard-Boiled Eggs in Croquettes, and spread on a plate to cool. When cold, divide the preparation into portions weighing about two oz.; roll these portions into balls on a floured mixing- board, and then shape them like eggs. Dip them into an anglaise (No. 174), taking care to cover them well with it, and then roll them in fine and fresh bread-crumbs, letting this operation avail for finishing off the shape. Put them into hot fat seven or eight minutes before dishing up; drain, salt moderately, place on a napkin, with a centre garnish of very green, fried parsley, and send a cream sauce to the table with them. 437—HARD-BOILED EGGS IN RISSOLES Make a preparation of eggs, as for the croquettes, using a little more sauce. Roll some puff-paste trimmings to a thick- ness of one-quarter inch, and stamp it with a round indented cutter two and one-half inches in diameter. Place a small tablespoonful of the preparation in the middle of each piece of paste; moisten slightly all round, and make the rissoles by folding the outside edges of the paste over one another to look like a closed purse, taking care to press them well together so as to join them, thus completely enclosing the preparation. Treat them a l’anglaise; put them into hot fat 174 GUIDE TO MODERN COOKERY eight minutes before serving, and dish up on a napkin, with a centre garnish of parsley. 438—EGGS A LA TRIPE For six eggs, finely mince two onions, and stew them in butter, without letting them acquire any colour. Add thereto one-half pint of Béchamel sauce, and set to cook gently for ten minutes. A few minutes before serving add the eggs, cut into large slices, to the sauce. Dish up in a timbale. 439—EGGS A LA TRIPE, BOURGEOISE For six eggs chop up two large onions✪ Eggs a la Tripe and stew them in butter without colouration. Sprinkle them with one-half oz. of flour, moisten with one pint of boiling milk, and season with salt, pepper, and nutmeg. Set to cook, gently, for twenty minutes; rub through a fine sieve or through tammy, and transfer the preparation to a saucepan, and heat it well. Dish up the eggs, which should be quartered, in a timbale, and cover them with the preparation of onions, very hot. 440—EGGS EN COCOTTE The poaching of eggs en cocotte is done in the bain-marie. Cocottes for eggs, which may be replaced by little china or plaited cases, are a kind of small saucepan in earthenware, in porcelain, or in silver, provided with a little handle. The time generally allowed for the cooking or poaching of eggs in this way is ten minutes, but this time is subject to variations either way. In order to accelerate the process I should advise the warming of the cocottes before the insertion of the eggs. Mode of Procedure.—Having garnished the cocottes and broken the eggs into them, as directed in the recipes given hereafter, set them in a sauté-pan and pour therein enough boiling water✪ Eggs en Cocotte to reach within one-half inch of the brims of the cocottes. Place in the oven and cover, just leaving sufficient opening for the steam to escape. The eggs are done when the whites are almost set and the yolks are glossy. After having properly wiped the cocottes, dish them on a napkin or on a fancy dish-paper. 441—EGGS IN COCOTTE AU CHAMBERTIN

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Cut the eggs, lengthwise, intwo. Remove the yolks, pound them into a paste, and add thereto an equal quantity of dry Duxelle (No. 223). Fill the empty whites with the preparation ; place them on a buttered gratin-dish; cover them with Mornay sauce; besprinkle with grated cheese; pour a few drops of melted butter upon the sauce, and set to glaze in a fierce oven. 436—HARD-BOILED EGGS IN CROQUETTES Cut the eggs into small dice (white and yolks). Per six eggs add five oz. of cooked mushrooms and one oz. of truffles, cut into dice. Thicken the whole with one-quarter pint of reduced Béchamel, and spread on a plate to cool. When cold, divide the preparation into portions weighing about two oz.; roll these portions into balls on a floured mixing- board, and then shape them like eggs. Dip them into an anglaise (No. 174), taking care to cover them well with it, and then roll them in fine and fresh bread-crumbs, letting this operation avail for finishing off the shape. Put them into hot fat seven or eight minutes before dishing up; drain, salt moderately, place on a napkin, with a centre garnish of very green, fried parsley, and send a cream sauce to the table with them. 437—HARD-BOILED EGGS IN RISSOLES Make a preparation of eggs, as for the croquettes, using a little more sauce. Roll some puff-paste trimmings to a thick- ness of one-quarter inch, and stamp it with a round indented cutter two and one-half inches in diameter. Place a small tablespoonful of the preparation in the middle of each piece of paste; moisten slightly all round, and make the rissoles by folding the outside edges of the paste over one another to look like a closed purse, taking care to press them well together so as to join them, thus completely enclosing the preparation. Treat them a l’anglaise; put them into hot fat 174 GUIDE TO MODERN COOKERY eight minutes before serving, and dish up on a napkin, with a centre garnish of parsley. 438—EGGS A LA TRIPE For six eggs, finely mince two onions, and stew them in butter, without letting them acquire any colour. Add thereto one-half pint of Béchamel sauce, and set to cook gently for ten minutes. A few minutes before serving add the eggs, cut into large slices, to the sauce. Dish up in a timbale. 439—EGGS A LA TRIPE, BOURGEOISE For six eggs chop up two large onions and stew them in butter without colouration. Sprinkle them with one-half oz. of flour, moisten with one pint of boiling milk, and season with salt, pepper, and nutmeg. Set to cook, gently, for twenty minutes; rub through a fine sieve or through tammy, and transfer the preparation to a saucepan, and heat it well. Dish up the eggs, which should be quartered, in a timbale, and cover them with the preparation of onions, very hot. 440—EGGS EN COCOTTE The poaching of eggs en cocotte is done in the bain-marie. Cocottes for eggs, which may be replaced by little china or plaited cases, are a kind of small saucepan in earthenware, in porcelain, or in silver, provided with a little handle. The time generally allowed for the cooking or poaching of eggs in this way is ten minutes, but this time is subject to variations either way. In order to accelerate the process I should advise the warming of the cocottes before the insertion of the eggs. Mode of Procedure.—Having garnished the cocottes and broken the eggs into them, as directed in the recipes given hereafter, set them in a sauté-pan and pour therein enough boiling water to reach within one-half inch of the brims of the cocottes. Place in the oven and cover, just leaving sufficient opening for the steam to escape. The eggs are done when the whites are almost set and the yolks are glossy. After having properly wiped the cocottes, dish them on a napkin or on a fancy dish-paper. 441—EGGS IN COCOTTE AU CHAMBERTIN

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