The new practical cookery guide

Perclieronne — Sliced hard eggs dressed in timbales or cocottes, with layers of sliced cooked potatoes and bechamel, cheese over, and gratines. Portugaise — Farced with the creamed yolks, fines herbes, tomato pulp, dressed on halved grilled tomatoes, Portugaise sauce over. Sarah Bernhardt — Poached yolks of eggs dressed on mushrooms, masked with veloute and puree of CEufs Farcis, Froid (Stuffed Eggs, Cold). 129 tarragon, cheese over, and gratines, garnished with a ragoût of cock's comb and kidneys and truffe. Waldimir — Poached eggs dressed in croustades, with puree of foie gras and truffe, Mornay sauce over and gratines, slice of truffe on each. Washington — Hard eggs cut at one end to stand upright, scooped, and creamed yolks with finely chopped ham and chive; refill, Mornay sauce over and gratines, served on croutes. (ŒUFS FARCIS, FROID (Stuffed Eggs, Cold). Alexander — Cold poached eggs masked with white chaudfroid sauce, dressed on croutes, a star of truffe on each, bordure of caviar round the egg, aspic garnish. Andalouse — Cold poached eggs masked with tomato’ chaudfroid sauce, decorated with pimentoes, aspic garnish. Argenteuil — Cold poached eggs masked with white chaudfroid sauce, mixed with puree of asparagus, pointes salad round. Arlequin — Cold eggs masked with different colour chaudfroid sauce, decorated with truffe, pistachios, and hard white of eggs, garnished with vegetable salad. Brian — Halved hard eggs, creamed yolk with remoulade sauce and masked oval croutes, farce eggs with the creamed yolk mixed with dice of lobster, anchovies, and caviar ; place half-egg on each croute. K 130 The New Practical Cookery Guide. Cajpucine — Cold poached eggs, mask half with white chaudfroid sauce and half with puree of truffes chaudfroid, served round a pyramid of biandade of salt cod. Careme — Masked with chaudfroid sauce, served on croustades of creamed salmon, decorated with truffe and caviar. Chartres — Done in aspic with tarragon leaves, garnished. Colbert — Done in aspic, decorated with squares of vegetables, vegetable salad round, aspic garnish. Colinette — Eggs done in aspic, Rachel sa’ad garnish. Crecy — Poached eggs masked with chaudfroid sauce, mixed with puree of carrots, dressed on lettuce, aspic garnish. Czarina — Masked with pink chaudfroid sauce, served on Russian salad, decorated caviar and smoked salmon, anchovv fillets. Danoise — Halved hard eggs, lobster salad over, and masked with mayonnaise. Di ' eux — White chaudfroid sauce served on asparagus pointe salad, decorated, aspic garnish. En Chaudfroid — Poached eggs masked with chaudfroid sauce as desired, decorated, and served on croutes or salad, etc., and garnished as required. Eulolie — Half hard eggs filled with caviar, cream the yolk with butter and paprika, and decorated lattice fashion over the caviar, and garnish. Floria — Masked with white cliaufroid sauce, tastefully decorated, served with green salads. CEufs Farris, Froid {Stuffed Fg,js, Cold). 131 Frou-frou — Maskpd with white and yellow chaudfroid sauce, decorated with truffes, peas and beans salad round. Gentilhomme — Halved hard eggs, the yolk creamed with puree of pheasant, and refill, brown chaudfi’oid sauce, decorated. Loubet — Aspiced over, served on artichaud fonds, filled with cream of chicken, slice of truffe on each. Lucas — Poached, half mayonnaise and half white chaudfroid sauce, decorated with tarragon.