A guide to modern cookery

Butter some baba-moulds; garnish the bottom of each with a large slice of truffle; break an egg into each, and poach in the bain-marie. Turn out the moulds on to little fluted galettes made from Duchesse potatoes and coloured in the oven after having been gilded. Dish up in the form of a crown, and coat with a thickened veal gravy. 452—GALLI-MARIE, MOULDED EGGS For four people: (1) Prepare five scrambled eggs, keeping them very soft; add thereto three raw, beaten eggs and one teaspoonful of capsicum, cut into dice. Mould this preparation in four little shallow cassolettes, well buttered, and poach in the bain-marie. (2) Have ready and hot as many cooked artichoke-bottoms as there are cassolettes; the former should have had their edges fluted. Have also ready a “‘ Rice a la Grecque’”’ (No. 2253). (3) Garnish the artichoke-bottoms with the rice; turn out the cassolettes upon the latter; arrange on a dish, and cover with highly-seasoned and buttered Béchamel sauce. Put the dish in a fierce oven, so as to glaze quickly, and serve immediately. 453—MOULDED EGGS A LA MORTEMART Scramble five eggs, keeping them soft, and add thereto three raw, beaten eggs. Butter some shallow, timbale moulds; garnish their bottoms with a fine slice of truffle, and fill them with the preparation of eggs. Poach in a bain-marie. Turn out each mould on a tartlet-crust, garnished with mushroom purée a la créme (No. 2079), and arrange in a circle on a round dish. Send a sauceboat containing some melted and buttered meat-glaze to the table with the eggs. 454—NEAPOLITAN MOULDED EGGS Make a preparation consisting of scrambled eggs and Parmesan cheese, keeping it very soft; add thereto, per five scrambled eggs, two raw eggs. Fill some little, well-buttered brioche-moulds with this preparation, and poach in the bainmarie. As soon as their contents are properly set, turn out the moulds on to a buttered gratin dish, besprinkle with grated Parmesan cheese, and coat the eggs with reduced and buttered half-glaze, well saturated with tomato. 455—MOULDED EGGS PALERMITAINE Butter some baba-moulds; garnish the bottoms with a slice of truffle, and besprinkle the sides with very red, chopped tongue. Put the moulds in ice for a while, in order that the tongue may set in the butter. Break an egg into each mould, season, and poach in the bain-marie. Turn out the moulds on tartlet-crusts garnished with macaroni with cream. N 456—POLIGNAC MOULDED EGGS Butter some baba-moulds, and garnish the bottoms with a Slice of truffle. Break an egg into each; season, and poach in a bain-marie. Turn out the moulds upon little round pieces of toast; arrange them in a circle on a dish, and coat the eggs with Maitre-d’ Hotel butter, the latter being dissolved and mixed with three tablespoonfuls of melted meat-glaze per every one-quarter lb. of its weight. 457—PRINCESS MOULDED EGGS Butter some narrow and deep dariole-moulds; garnish their bottoms with a slice of very black truffle, and their sides with a very thin coating of chicken forcemeat. Make a preparation of scrambled eggs, asparagus-heads, and truffles cut into dice, keeping them very soft, and add thereto raw, beaten eggs in the proportion of one raw egg to every four scrambled. Fill the moulds, two-thirds full, with this preparation; cover the eggs with a coating of forcemeat, and poach in a bain-marie for twelve minutes. Turn out the moulds upon little, round pieces of toast; set these in a circle on a dish, and surround them with a thread of clear poultry velouté. Or the velouté may be sent to the table separately, in a sauceboat. 458—PRINTANIER MOULDED EGGS