The new practical cookery guide

These are not the ordinary fried eggs (oeufs a la poele). To cook them to perfection have sufficient oil in a pan to entirely cover the egg. When smoking hot, break the egg in, and with the slice quickly gather the sides of it (bubble shape) over the yolk to form a ball ; turn it over, in two minutes lift it out, and drain carefully. The yolk should be perfectly soft, and the white enrolling it of golden colour. It is then served with sauce or garnish. A la Benaiton — Served on kedgerie of cod with a bordure of cooked slices of potatoes, cheese over and gratines before placing the eggs over. Berg ere — Served on fine minced lamb, mixed with morrel. Chopped mint over. Bucher on tie — Served on gratines, mashed potatoes mixed with fines herbes. Clubland — Served with grilled mushrooms, grilled tomato, grilled bacon, and Chipolata sausage. Colbert — Served with liquid maitre d’hotel over, in fonds. Moissonneus — Served on grilled bacon, garnished with peas a la paysanne. Pastourelle — Served on grilled bacon, grilled mushroom, and a grilled kidnev round. Portugaise — Served on riz au tomates, tomato sauce round. Bomaine — Served on blanched and sauteed spinach, with tomato sauce round. (Eufs Farcis, Chaud ( Stuffed Fggs, Hot). 127 Sauce tomate — With tomato sauce over. York —Served on toast, grilled York ham round, tomato sauce round. (ŒUFS FARCIS, CHAUD (Stuffed Eggs, Hot). Aurore — Hard eggs, halved lengthwise, the yolk creamed with bechamel and fines lierbes; refill empty whites of the eggs, Mornay sauce over and gratines, Aurore sauce round. Boulanger — Halved lengthwise, fiilled with dice of hard eggs, puree of onions and bechamel, cheese over and gratines, served on croutes. Bretonne — Farced with dice of onions, leeks, and mushrooms stewed, and lie with bechamel, served on croutes. Careme — Farced with salpicon nantua, served on artichoke fonds. Cecilia — Yolk creamed with puree of mushroom and bechamel, refilled, replace the two halves to form the egg, place on a large mushroom, Mornay sauce over, and gratines. Chimay — Farced with creamed yolks and duxelles, Mornay sauce over, and gratines. Elizabeth — Hard eggs cut at ends to stand upright, remove and cream yolks with puree of fonds and chopped truffes, refill, dress on fonds, Mornay sauce over, and gratines. En Cotelettes — Minced eggs made into croquette mixture, when cold form cutlets, egged and breadcrumbed and fried, served with tomato sauce. 128 The New Practical Cookery Guide. Gasconne — Poached eggs dressed on farced aubergine croustades, masked with aurore sauce, cheese over, and gratines Gourmet — Farced with salpicon of lobster, salmon, and truffe, served on croutes, Morn ay sauce over, and gratines. Grand Due — Farced with creamed yolks and puree of asparagus, minced with chopped truffe, Mornay sauce over, and gratines, slice of truffe on each. Granville — Halved, served on croutes, Bordelaise sauce over. Grimot de Regniere — Poached eggs served on croustades, filled with salpicon of crayfish or prawns, Mornay sauce over, and gratines. Hongroise — Sliced hard eggs, served in timbales, with slices of cooked tomatoes, bechamel sauce and paprika over, gratines. Italienne — Farced with the creamed yolks mixed with duxelle, refilled, tomato sauce and cheese over, and gratines. Nissarde — Poached eggs or oeufs mollet, dressed on farced slices of vegetable marrow, tomato sauce mixed with veloute over, and gratines.