— Ambassadpiee. — Poached eggs, trimmed, coated
when cold with mayonnaise aspic, decorated with
green tarragon leaves, and dressed in tartlet crusts
of baked plain paste.
— aux anehois. — Scrambled eggs with anchovy
fillets.
— fpits k 1’AndalOUSe.— Fried eggs dressed in
circle on slices of fried ham, centre of dish fried
artichoke bottoms and fried parsley; sauce, tomate.
— en banquettes. — Little fancy moulds of paste
crust filled with chopped hard-boiled egg, mush-
rooms, parsley, grated cheese, and white sauce ;
browned in sharp oven.
— dups a la Belloy. — Hard-boiled eggs cut in
halves, yolks removed, and whites filled with
salpicon of truffle and lobster and stiff mayonnaise ;
dress eggs on croutons, and garnish with anchovy
butter (creamed).
— au beUPFe noip. — Poached or fried eggs with
nut brown butter.
— a l’oeil de bceuf.— Eggs baked in butter.
— Bolognaise. — Fried eggs dressed on a bed of
spinach, cooked in branches ; garnished with slices
of Bologna sausages ; sauce, madere.
— a la bonne femme.— Hard-boiled eggs cut in
halves, stuffed with minced chicken, ham, and
beetroot ; served cold.
EGG SAVOURIES, ETC.
igg
(Eufs brouille aux pointes d’asperges. —
Scrambled eggs with asparagus points ; stir
seasoned eggs with butter, cream, and asparagus
points over fire till set, dress on toasted bread,
and put a teaspoonful of velout£ sauce on centre
of each.
— bpouilles aux champignons.— Scrambled eggs,
with minced preserved mushrooms.
— bpouilles aux fines herbes.— Scrambled eggs,
mixed with finely chopped parsley, chervil, and
chives ; served with fried bread croutons.
— brouilles k l’lndienne.— Scrambled eggs, sea-
soned with curry powder and cayenne pepper.
— bP0Uill6s k l’ltalienne (Scrambled Eggs, Italian
Style). — Scrambled eggs placed in centre of risotto
border, i.e., cooked savoury rice mixed with fried
chicken livers ; tomato sauce round base of dish.
— bpouilles au jambon.— Scrambled eggs, with
finely shredded or minced ham.
— bpouilles, Lyonnaise.— Scrambled eggs with
fried onions.
— bpouilles aux tPUffes.— Scrambled eggs, with
chopped or shredded truffles.
— a la mode de Caen.— Slices of hard-boiled eggs,
cooked in a rich white cream sauce, with slices of
Spanish onion.
— en eaisses. — Eggs baked in paper cases.
— a la Carmelite. — Halves of hard-boiled eggs
stuffed with fried chopped shallots, parsley, sorrel,
and yolks of eggs, and baked.
— aux champignons.— Eggs stuffed with mush-
room puree and baked.
— Chipolata. — Cassolettes of bread, shaped to take
form of eggs, fried, and filled with poached eggs ;
garnished with braised button mushrooms, button
onions, dice of ham, chestnuts, small fried sausages,
and fried Parisian potatoes ; sauce, madere.
— a la Christen. — Halves of tomatoes scooped
out, lined with spinach, with poached egg on top
of each ; white wine sauce round dish.
— Colbert. — Small china souffle cases lined with
light chicken farce, and raw egg in each, seasoned,
and poached in oven ; coated with Colbert sauce.
— Comtesse. — Poached eggs dressed on croutons
of toasted or fried bread, sauced over with hol-
landaise, and chopped truffles on top.
— coque k la ereme de volaille.— Egg shells
filled with a light chicken cream, and poached in
stock ; cut off top of shells, and garnish with a slice
of truffle on each.
200
SA VOURIES
Page 117
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— Ambassadpiee. — Poached eggs, trimmed, coated
when cold with mayonnaise aspic, decorated with
green tarragon leaves, and dressed in tartlet crusts
of baked plain paste.
— aux anehois. — Scrambled eggs with anchovy
fillets.
— fpits k 1’AndalOUSe.— Fried eggs dressed in
circle on slices of fried ham, centre of dish fried
artichoke bottoms and fried parsley; sauce, tomate.
— en banquettes. — Little fancy moulds of paste
crust filled with chopped hard-boiled egg, mush-
rooms, parsley, grated cheese, and white sauce ;
browned in sharp oven.
— dups a la Belloy. — Hard-boiled eggs cut in
halves, yolks removed, and whites filled with
salpicon of truffle and lobster and stiff mayonnaise ;
dress eggs on croutons, and garnish with anchovy
butter (creamed).
— au beUPFe noip. — Poached or fried eggs with
nut brown butter.
— a l’oeil de bceuf.— Eggs baked in butter.
— Bolognaise. — Fried eggs dressed on a bed of
spinach, cooked in branches ; garnished with slices
of Bologna sausages ; sauce, madere.
— a la bonne femme.— Hard-boiled eggs cut in
halves, stuffed with minced chicken, ham, and
beetroot ; served cold.
EGG SAVOURIES, ETC.
igg
(Eufs brouille aux pointes d’asperges. —
Scrambled eggs with asparagus points ; stir
seasoned eggs with butter, cream, and asparagus
points over fire till set, dress on toasted bread,
and put a teaspoonful of velout£ sauce on centre
of each.
— bpouilles aux champignons.— Scrambled eggs,
with minced preserved mushrooms.
— bpouilles aux fines herbes.— Scrambled eggs,
mixed with finely chopped parsley, chervil, and
chives ; served with fried bread croutons.
— brouilles k l’lndienne.— Scrambled eggs, sea-
soned with curry powder and cayenne pepper.
— bP0Uill6s k l’ltalienne (Scrambled Eggs, Italian
Style). — Scrambled eggs placed in centre of risotto
border, i.e., cooked savoury rice mixed with fried
chicken livers ; tomato sauce round base of dish.
— bpouilles au jambon.— Scrambled eggs, with
finely shredded or minced ham.
— bpouilles, Lyonnaise.— Scrambled eggs with
fried onions.
— bpouilles aux tPUffes.— Scrambled eggs, with
chopped or shredded truffles.
— a la mode de Caen.— Slices of hard-boiled eggs,
cooked in a rich white cream sauce, with slices of
Spanish onion.
— en eaisses. — Eggs baked in paper cases.
— a la Carmelite. — Halves of hard-boiled eggs
stuffed with fried chopped shallots, parsley, sorrel,
and yolks of eggs, and baked.
— aux champignons.— Eggs stuffed with mush-
room puree and baked.
— Chipolata. — Cassolettes of bread, shaped to take
form of eggs, fried, and filled with poached eggs ;
garnished with braised button mushrooms, button
onions, dice of ham, chestnuts, small fried sausages,
and fried Parisian potatoes ; sauce, madere.
— a la Christen. — Halves of tomatoes scooped
out, lined with spinach, with poached egg on top
of each ; white wine sauce round dish.
— Colbert. — Small china souffle cases lined with
light chicken farce, and raw egg in each, seasoned,
and poached in oven ; coated with Colbert sauce.
— Comtesse. — Poached eggs dressed on croutons
of toasted or fried bread, sauced over with hol-
landaise, and chopped truffles on top.
— coque k la ereme de volaille.— Egg shells
filled with a light chicken cream, and poached in
stock ; cut off top of shells, and garnish with a slice
of truffle on each.
200
SA VOURIES