A guide to modern cookery

Indeed, so various and numerous are the recipes dealing with this kind of egg-preparations that I must limit myself to a selection only of the more customary ones, culled as far as possible from my own repertory. 525—COLD EGGS ALEXANDRA Take some cold, well-trimmed, poached eggs; dry them and cover them with a white chaud-froid sauce. Place a fine indented slice of truffle in the centre of each, and sprinkle with a cold, white, melted aspic jelly until they are thinly coated therewith. Slip the point of a small knife round each egg with the view of moving them more easily, and transfer them to oval tartlet-crusts made from puff-paste trimmings, baked without colouration. Lay a border of caviare round the eggs; dish them in the form of a crown, and put some chopped jelly in the centre. 526—COLD EGGS A L’ANDALOUSE Cover some cold, well-dried, poached eggs with a tomato purée combined with a full third of its volume of Soubise purée and one-half pint of melted aspic jelly per pint of sauce. Cut some pimentos, marinaded in oil, into very thin strips, and lay these, after the manner of a lattice, upon each egg. Now garnish as many oiled, oval tartlet-moulds as there are eggs with tomato purée, thickened with jelly, and let the garnish set on ice. Turn out the moulds, and put an egg upon each of the tomato tartlets; arrange the latter in a circle on a dish surrounded with a chain composed of linked rings of onion, and garnish the centre with chopped, white jelly. 527—COLD EGGS ARGENTEUIL Coat some well-dried, soft-boiled eggs, slightly cut at their base to make them stand, with a white chaud-froid sauce combined with a good third of its volume of asparagus-tops purée. Sprinkle repeatedly with cold, melted, white jelly, until a glossy coating is obtained. Garnish the centre of a dish with a salad of asparagus-tops ; surround this with fine slices of cold potato, cooked in water and cut up with an even fancy-cutter, one inch in diameter, and arrange the eggs all round. 528—COLD EGGS CAPUCINE Carefully dry some cold, poached eggs, and half-coat them lengthwise with a white chaud-froid sauce; complete the coating on the other side with a smooth purée of truffles, thickened with jelly. Leave these two coats to set, placing the eggs in the cool or on ice for that purpose. Garnish the centre of a round dish with a small pyramid of cold, truffled Brandade of morue, and set the eggs round the latter. 529—COLD EGGS CAREME Cook the eggs on the dish, leave them to cool, and trim them with an even fancy-cutter, oval in shape. Place each egg on an oval tartlet-crust, garnished with dice of cooked salmon, cohered with mayonnaise. Surround with a thread of caviare, and lay a thin slice of very black truffle on each egg. 530—COLD EGGS COLBERT Garnish some small, oval moulds in Chartreuse fashion, 1.e., like a draught-board. Puta small, cold, poached egg into each mould, fill up with melted, white jelly, and leave to set. Garnish the centre of a dish with a heaped vegetable salad; arrange the eggs taken from their moulds around this, and surround with a little chopped jelly. 531—COLD EGGS COLINETTE Let a thin coat of white jelly set upon the bottom and sides of some small, oval moulds. Garnish the latter with some small dice, consisting of white of egg and truffles, placing them so as to simulate a draught-board; now insert a very small, cold, poached egg into each mould, and fill up with a melted jelly. Garnish the centre of a dish with a ‘‘ Rachel’’ salad, encircled by a ring of sliced, cold potatoes, cooked in water, and place the eggs, removed from their moulds, all round. Border the dish with indented crescents of white jelly. 532—COLD EGGS WITH TARRAGON Mould these in baba-moulds, or in porcelain cocottes ; sometimes they may simply be dished up on small tartlet-crusts. O