pretty disli may be 'made with these eggs by pre-
paring little cases as for the ceil de boeuf, only making
them into ovals instead of rounds, filling these ovals
when cooked with a rich puree of mushrooms, fish (or
any other nice puree). Lay an egg cooked as above
on each, and serve with any nice sauce, such as veloute,
Italienne, tomato, &c., over and round them.
CEufs a la SuUane. — Beat up together the yolks
of two eggs with a tablesjDoonful of olive oil and a
dessertspoonful of any good chutney to taste, and
pour this, when well mixed, on to a fireproof dish ;
break four eggs✪ Ceufs a la Sulane, one at a time, very carefully on to
the sauce, and place the dish in a moderate oven till
the eggs are set. Serve very hot.
CEufs a la Parisienne. — Choose some dariole moulds
each large enough to hold an egg, and stand them on
ice or a very cold place until wanted. Melt some
glaze and pour a spoonful or so into each mould,
turning the moulds on the ice to coat them with
the glaze, just as you would when coating a mould
with jelly ; strew this glaze generously with a little
minced ham or tongue, truffles and fines herbes, then
break into each mould a new-laid egg, being very
careful not to break the yolk. Season with salt and
pepper✪ Ceufs a la Parisienne, and stand the moulds in a baking tin of
boiling water to three parts their height ; stand this
tin in a hot oven, and poach the eggs for five or six
minutes, finishing them with the salamander if not
sufficiently set by that time, then turn the eggs out
on a dish, and pour any good sauce to taste round
them. Of course a garnish of fried bacon, devilled
kidneys, or croutons spread with any savoury butter,
n 2
36 BREAKFAST AND LUNCH DISHES.
may be served with this dish. If you butter the
moulds thickly instead of glazing them, and strew
them with previously blanched, dried, and minced
tarragon, chervil, and parsley or chives, and cook
them as before, turning them out and serving them
with a rich sauce verte or ravigotte, they are the
well-known (Evf^ a la Ravigotte.
GEufs a I 'Arlequin. — Prepare the eggs as for oeufs
mollets, and have ready as many croutons of fried
bread (strewed with coralline pepper and minced
parsley and chives) and small slices of fried bacon
as you have eggs ; place the crohtons on a hot dish
with a slice of bacon on each, and lastly an egg ;
sprinkle these latter with minced ham or tongue,
parsley, and truffles, in equal proportions, with some
coralline pepper, and serve with any nice sauce or
gravy round.
CEufs a la d’Uxelle. — Pop,ch the eggs for three
minutes, then leave them in cold water till perfectly
cold and set, when you drain them well, and trim off
as much of the white as you can manage. Have
ready a rich and rather thick d’Uxelle sauce, dip
each egg well in this, and leave it on the dish to
drain. Now place the eggs on ice or in the re-
frigerator, and when the sauce is perfectly set roll
the eggs in seasoned breadcrumbs, Ihen in beaten
egg, and again in breadcrumbs ; fry in plenty of
boiling fat✪ Ceufs a la d’Uxelle, and serve on a napkin with a garnish of
fried parsley. If the cook is very neat and light-
handed, she will find it more economical to sej^arate
the whites from the yolks, and only to poach the
latter, reserving the whites for other purposes, but
EGGS.
37
Page 18 · 3 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
pretty dish may be made with these eggs by preparing little cases as for the ceil de boeuf, only making them into ovals instead of rounds, filling these ovals when cooked with a rich puree of mushrooms, fish (or any other nice puree). Lay an egg cooked as above on each, and serve with any nice sauce, such as veloute, Italienne, tomato, &c., over and round them.
CEufs a la SuUane. — Beat up together the yolks of two eggs with a tablespoonful of olive oil and a dessertspoonful of any good chutney to taste, and pour this, when well mixed, on to a fireproof dish ; break four eggs, one at a time, very carefully on to the sauce, and place the dish in a moderate oven till the eggs are set. Serve very hot.
CEufs a la Parisienne. — Choose some dariole moulds each large enough to hold an egg, and stand them on ice or a very cold place until wanted. Melt some glaze and pour a spoonful or so into each mould, turning the moulds on the ice to coat them with the glaze, just as you would when coating a mould with jelly ; strew this glaze generously with a little minced ham or tongue, truffles and fines herbes, then break into each mould a new-laid egg, being very careful not to break the yolk. Season with salt and pepper, and stand the moulds in a baking tin of boiling water to three parts their height ; stand this tin in a hot oven, and poach the eggs for five or six minutes, finishing them with the salamander if not sufficiently set by that time, then turn the eggs out on a dish, and pour any good sauce to taste round them. Of course a garnish of fried bacon, devilled kidneys, or croutons spread with any savoury butter,
n 2
may be served with this dish. If you butter the moulds thickly instead of glazing them, and strew them with previously blanched, dried, and minced tarragon, chervil, and parsley or chives, and cook them as before, turning them out and serving them with a rich sauce verte or ravigotte, they are the well-known (Evf^ a la Ravigotte.
GEufs a I 'Arlequin. — Prepare the eggs as for oeufs mollets, and have ready as many croutons of fried bread (strewed with coralline pepper and minced parsley and chives) and small slices of fried bacon as you have eggs ; place the croutons on a hot dish with a slice of bacon on each, and lastly an egg ; sprinkle these latter with minced ham or tongue, parsley, and truffles, in equal proportions, with some coralline pepper, and serve with any nice sauce or gravy round.
CEufs a la d'Uxelle. — Poach the eggs for three minutes, then leave them in cold water till perfectly cold and set, when you drain them well, and trim off as much of the white as you can manage. Have ready a rich and rather thick d’Uxelle sauce, dip each egg well in this, and leave it on the dish to drain. Now place the eggs on ice or in the refrigerator, and when the sauce is perfectly set roll the eggs in seasoned breadcrumbs, Ihen in beaten egg, and again in breadcrumbs ; fry in plenty of boiling fat, and serve on a napkin with a garnish of fried parsley. If the cook is very neat and lighthanded, she will find it more economical to separate the whites from the yolks, and only to poach the latter, reserving the whites for other purposes, but
Records on this page
Ceufs a la SulaneCeufs a la ParisienneCeufs a la d’Uxelle