The new practical cookery guide

Albufera — Lightly done scrambled eggs mixed with a few raw well-beaten eggs, poured into the well-buttered mould and baked, served on puree of mushrooms, with Albufera sauce round. Archiduc — Chopped fines herbes sprinkled in the buttered mould before breaking the egg in it ; when cooked, serve on duchesse potato croutes, jus lie round. Bo'ildieu — Fancy mould decorated with foie gras, and a star of truffe at the base ; served on croutes, jus lie round. Boitelle — Oval moulds decorated with fancy- cut pieces of mushrooms, served on croutes, rich buttered jus lie round. 124 The New Practical Cookery Guide. Bressane — Moulds decorated with truffes and whites of hard eggs, served on artichaud fonds, with veloute round. Carignan — Mould lined thinly with chicken farce, serve on croutes, Chateaubriand sauce over. Chartres — Moulds sprinkled with chopped tarragon, serve on paste croustades, tarragon sauce over. Daumont — Mould decorated with sliced truffe and prawns, served on large mushrooms, Nantua sauce over. Duchesse — A slice of truffe in base of mould, serve on duchesse potato fonds, light veloute over, and glaze round. Forestiere — Chopped parsley in moulds, serve on croutes, with sauteed sliced morels and jus lie. Imperiale — A slice of truffe in moulds, serve madeira sauce mixed with essence of truffe over. Lilli — Mould decorated with lobster, beaten eggs mixed with dice of truffe and shrimps, served on croutes, shrimp sauce over. Montrouge — Chopped mushroom in moulds, served on grilled mushrooms, jus lie round. Napolitaine — Scrambled eggs mixed with grated cheese and a few beaten raw eggs cooked m moulds, served on croutes, demiglace, tomatee round. Palermite — Chopped tongue in mould, served on croustades filled with macaroni a la creme. Perigourdine — Chopped truffe in mould, serve on foie gras croutes, truffe sauce over. CEufs Monies ( Moulded Eggs'). 125 Petite mariee — Eggs cooked in plain buttered moulds, serve on rice a la grecque, cream sauce over, and gratines. Polignac — Slice of truffle in base of mould, serve on croute, Chateaubriand sauce over. Portugaise — Chopped parsley in moulds, serve on halved tomatoes, tomato sauce over. Princesse I. — Dice of asparagus pointes in moulds, served on croustades with puree of asparagus, supreme sauce over. Princesse II. — Slice of truffe in base of mould, lined with farce filled with scrambled eggs mixed with asparagus pointes, and a few beaten raw eggs, and bake, veloute round. Printaniere — Mould decorated with spring vegetables, serve on croutes, veloute over. Peine — Mould lined with creamed chicken farce, served on farce fond, veloute and truffe over. Royal — Chopped truffe in moulds, served on farced croutes, Perigueux sauce over. Tourangelle — Mould decorated with flageolets and French beans, served on croutes, Hollandaise sauce over. Verdi — Chopped truffe in moulds, scrambled eggs, cooked in, demiglace round. Viennoise — As Polignac, served with cream and paprika sauce over. Virojlay — Mould lined with blanched spinach leaves serve on toast, supreme sauce over. 126 The New Practical Cookery Guide. (EUFS FRITS (Fried Eggs a la Francaise).