A guide to modern cookery

400—EGGS A LA FLORENTINE Garnish the bottom of a dish with spinach-leaves stewed in butter; sprinkle thereon two pinches of grated cheese; break the eggs upon this garnish, and cover them with two tablespoonfuls of Mornay sauce. Place in,a fierce oven, so that the cooking and glazing of the eggs may be effected simul. taneously. 401—EGGS AU GRATIN Put a tablespoonful of very hot Mornay sauce into a dish. Break the eggs into it, cover them with Mornay sauce, sprinkle with grated cheese mixed with fine raspings, and cook in a fierce oven, in order that the eggs and the gratin may be done at the same time. 402—ISOLINE EGGS Cook the eggs according to No. 395. Place between them, and all round the dish, some small, halved tomatoes a la Provencale. Put in the centre of each halved tomato a fine chicken’s liver sautéd with Madeira. 403—JOCKEY CLUB EGGS Cook the eggs in an omelet-pan; tilt them gently on to a dish, and trim them with a round fancy-cutter. Place each egg upon a round, thin piece of toast, and then cover them with foie-gras purée. Arrange them in the form of a crown, on a dish, and pour into the middle a garnish of calf’s kidneys cut into dice and sautéed, and truffles similarly cut, the latter being cohered by means of some dense half-glaze. 404—LULLY EGGS Cook the eggs in an omelet-pan, and cut them with a round fancy-cutter. Place each egg on a slice of raw ham, cut to the same shape as the former, and fried in butter. Then place the egg and ham on toast similarly shaped and of the same size. Arrange the eggs in a circle round the dish, and garnish the middle of it with macaroni combined with concassed tomatoes stewed in butter. 405—MEYERBEER EGGS Cook the eggs as in No. 395. Place a small, grilled sheep’s or lamb’s kidney between each yolk, and surround with a thread of Périgueux sauce. 406—MIRABEAU EGGS Substitute for ordinary butter, anchovy butter. Break the eggs and cook them. Surround each yolk with anchovy fillets, and garnish each of these with a spray of parboiled tarragon leaves. Place a large olive stuffed with tarragon butter on either side of the yolks. 407—OMER-PACHA EGGS Garnish a dish with a large tablespoonful of minced onions cooked in butter and unbrowned. Break the eggs over the garnish, sprinkle them with a small tablespoonful of dry, grated Parmesan cheese, and cook in a sufficiently fierce oven for a slight gratin to form as soon as the eggs are done. 408—PARMENTIER EGGS Bake some fine Dutch potatoes in the oven. Open them, from above, with an oval fancy-cutter; remove the pulp from the inside, rub it through a sieve, and make a smooth purée of it. Hialf-fill the potato-shells with this purée, break an egg into each, besprinkle with cream, and cook in the oven. Replace the part of the baked shell removed in the first instance, and dish up on a napkin. 409—EGGS A LA PORTUGAISE Put a tablespoonful of tomato fondue into a dish. Break the eggs upon this, season, and cook. Between the eggs and at each end of the dish put a little heap of tomato fondue, and on each of the heaps drop a pinch of chopped parsley. 410—EGGS A LA REINE Cook the eggs in an omelet-pan, and trim them with a round fancy-cutter. Put each egg upon a small disc of Duchesse potatoes, of the same size as the egg, previously browned in the oven. Arrange the eggs in a circle round the dish; in the middle put a chicken mincemeat, and surround with a border of Supréme sauce. POACHED AND SOFT-BOILED EGGS All the recipes given hereafter apply equally to poached and soft-boiled eggs, wherefore I shall only mention ‘‘ poached ”’ in the titles, leaving soft-boiled to be understood. 411—PROCEDURE FOR POACHED EGGS