French dishes for American tables

466. Eggs a la Huguenot. Put a glass of consomme (stock, Art. 1) in a saucepan on the fire; reduce three quarters, pour it on a dish, into which break a dozen eggs, sprinkle them with salt and pepper, send them to a moderate oven for about six or seven minutes, and serve ; your eggs must be soft. 467. Eggs en Timbale. Break a dozen eggs in a bowl, add a little salt, pepper, and a glass of cream; beat them well, strain them, and put them in eight little tin molds which you have buttered ; then place these in a pan containing water; send to the oven, and, when the eggs are sufficiently consistent to turn out of the molds, serve very hot. You may serve with this dish, if desired, a sauce bechamel (Art. 83). 468. Eggs a la Jardiniere. Peel and cut in small pieces two onions, which put in a saucepan on a gentle fire, with two ounces of butter, a little salt and pepper ; when beginning to color, mix well with them a glass of cream, which boil for a few moments and allow to become half cold ; then beat up well with the foregoing ingredient six eggs. Pour all together on a dish, and send to a moderate oven for about six or seven minutes, and, when well colored on top, serve. 469. Poached Eggs with Puree of Sorrel. Clean and wash well two quarts of sorrel, put it in a saucepan with a pint of water and a pinch of salt ; after boiling a few moments, drain it and press through a sieve ; then put it again in a saucepan with two ounces of butter, a tablespoonful of flour, a pinch of salt, pepper, and nutmeg ; when beginning to color slightly, mix well with your sorrel two sherryglasses of consomme (stock, Art. 1) and a glass of cream. Boil ten minutes, remove your saucepan from the fire, and, when boiling ceases, add the yolks of two eggs well mixed in two tablespoonfuls of water or milk ; poach eight eggs, place them on top of your puree of sorrel, and serve. 470. Aspic with Eggs. Prepare some aspic (Art. 278), pour a small quantity in a mold, let it become perfectly cold, then cover entirely with thin slices of cold ham ; put another layer of jelly on top, and allow it to become cold, as the first, then place on top of this cold poached eggs, which cover with a layer of jelly, and, when cold, continue with alternate slices of ham, jelly, and eggs, until your mold is filled, which, if hollow in the center, fill with either some of the jelly cut in small pieces, or a cold sauce remoulade (Art. 109). 471. Eggs au Gratin. Take two ounces of bread-crumbs, the same of grated Parmesan cheese, an ounce of butter, a pinch of pepper, salt, and nutmeg, and the yolks of three eggs ; mix all well together and send to the oven ; when beginning to color, break on top of this mixture eight eggs, sprinkle some grated Parmesan cheese on top, and, when the eggs are done, serve immediately. 472. Eggs a la Lyonnaise. Cut two onions in small pieces, put them in a saucepan on a very gentle fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg; when colored, add to them a gill of bechamel sauce (Art. 83) and twelve hard-boiled eggs cut in round slices ; pour all together in a dish, cover with bread-crumbs and a very little melted butter ; send to the oven, and, when colored a light brown, serve.