473. Eggs a la Portugaise. Divide five hard- boiled eggs in two, cutting them through their length ; pound the yolks in a mortar, with an equal quantity of butter, and fresh bread-crumbs which you have soaked in milk, and then press from them nearly all moisture ; add a little salt, pepper, and nutmeg, pound all well together, and then thoroughly mix with these ingredients a raw egg✪ Eggs a la Portugaise ; fill each half of your white of egg with the foregoing paste, giving to it the form of a whole egg ; dip each egg in beaten eggs, cover with bread-crumbs, fry in hot lard, and serve plain or with a tomato sauce (Art. 90). 160 FRENCH DISHES. 474. Eggs en Turban. Cut ten hard-boiled eggs in two around the middle ; make a farce as in the preceding article ; take the end, about five inches in length, of a round loaf, which place in a buttered- pan, with half of your farce arranged in a circle around it ; place your eggs on top of this, one quite close to the other, cover them all but the ends with your farce ; butter a paper, which should be the height of your eggs, tie it around them, put a little melted butter on top of the eggs✪ Eggs en Turban, and send to the oven for about thirty-five minutes. See if your farce is firm, remove the round of bread in the middle, also the buttered paper ; pour in the middle a sauce bechamel (Art. 83), to which you have added a tea- spoonful of chopped parsley, and serve. 475. Poached Eggs with Anchovy Sauce. Take half a pint of white or butter sauce (Art. 84), to which add a teaspoonful of anchovy sauce and the juice of a lemon ; poach eight eggs✪ Poached Eggs with Anchovy Sauce, pour the sauce over them, and serve. 476. Poached Eggs with Anchovy Toast. Spread eight pieces of toast with anchovy paste, on which put a little glaze (Art. 179) ; poach eight eggs✪ Poached Eggs with Anchovy Toast, place each egg on a piece of toast, and serve very hot. 477. Curried Eggs with Rice. Cut in two, lengthwise, ten hard-boiled eggs, add them to half a pint of very hot Allemande sauce (Art. 81), to which add a teaspoonful of curry paste✪ Curried Eggs with Rice ; serve them with a border of boiled rice, or the rice in the center and the eggs and sauce around it. EGGS, MACARONI, SALADS, ETC. 161 478. Omelette (plain). Take twelve eggs, beat them up with a fork for a moment only, so as to mix the yolks and the whites well together, adding a little pepper and salt. Put in an omelette-pan or frying- pan two ounces of butter, to which, when melted, add your eggs, stir them with a fork, and, when beginning to thicken, fold in two, and serve imme- diately. 479. Omelette aux Fines Herbes. Prepare as the foregoing, mixing with the eggs, before putting them in the pan, a tablespoonful of chopped parsley. 480. Omelette with Cheese. Prepare as for plain omelette (Art. 478), adding to the eggs, before putting them in the pan, two ounces of grated Ameri- can cheese, or equal parts of American and Par- mesan cheese. 481. Omelette with Onions. Peel and cut in small pieces two medium-sized onions, and put them in a frying-pan on a gentle fire with two ounces of butter. When very slightly colored, add to them twelve eggs, which you have beaten for a moment with a fork, and seasoned with a little pepper and salt✪ Plain Omelette. Finish as for plain omelette (Art. 478).

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473. Eggs a la Portugaise. Divide five hardboiled eggs in two, cutting them through their length ; pound the yolks in a mortar, with an equal quantity of butter, and fresh bread-crumbs which you have soaked in milk, and then press from them nearly all moisture ; add a little salt, pepper, and nutmeg, pound all well together, and then thoroughly mix with these ingredients a raw egg ; fill each half of your white of egg with the foregoing paste, giving to it the form of a whole egg ; dip each egg in beaten eggs, cover with bread-crumbs, fry in hot lard, and serve plain or with a tomato sauce (Art. 90). 474. Eggs en Turban. Cut ten hard-boiled eggs in two around the middle ; make a farce as in the preceding article ; take the end, about five inches in length, of a round loaf, which place in a buttered pan, with half of your farce arranged in a circle around it ; place your eggs on top of this, one quite close to the other, cover them all but the ends with your farce ; butter a paper, which should be the height of your eggs, tie it around them, put a little melted butter on top of the eggs, and send to the oven for about thirty-five minutes. See if your farce is firm, remove the round of bread in the middle, also the buttered paper ; pour in the middle a sauce bechamel (Art. 83), to which you have added a teaspoonful of chopped parsley, and serve. 475. Poached Eggs with Anchovy Sauce. Take half a pint of white or butter sauce (Art. 84), to which add a teaspoonful of anchovy sauce and the juice of a lemon ; poach eight eggs, pour the sauce over them, and serve. 476. Poached Eggs with Anchovy Toast. Spread eight pieces of toast with anchovy paste, on which put a little glaze (Art. 179) ; poach eight eggs, place each egg on a piece of toast, and serve very hot. 477. Curried Eggs with Rice. Cut in two, lengthwise, ten hard-boiled eggs, add them to half a pint of very hot Allemande sauce (Art. 81), to which add a teaspoonful of curry paste ; serve them with a border of boiled rice, or the rice in the center and the eggs and sauce around it. 478. Omelette (plain). Take twelve eggs, beat them up with a fork for a moment only, so as to mix the yolks and the whites well together, adding a little pepper and salt. Put in an omelette-pan or fryingpan two ounces of butter, to which, when melted, add your eggs, stir them with a fork, and, when beginning to thicken, fold in two, and serve immediately. 479. Omelette aux Fines Herbes. Prepare as the foregoing, mixing with the eggs, before putting them in the pan, a tablespoonful of chopped parsley. 480. Omelette with Cheese. Prepare as for plain omelette (Art. 478), adding to the eggs, before putting them in the pan, two ounces of grated American cheese, or equal parts of American and Parmesan cheese. 481. Omelette with Onions. Peel and cut in small pieces two medium-sized onions, and put them in a frying-pan on a gentle fire with two ounces of butter. When very slightly colored, add to them twelve eggs, which you have beaten for a moment with a fork, and seasoned with a little pepper and salt. Finish as for plain omelette (Art. 478).

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Eggs a la PortugaiseEggs en TurbanPoached Eggs with Anchovy SaucePoached Eggs with Anchovy ToastCurried Eggs with RicePlain OmeletteOmelette aux Fines HerbesOmelette with CheeseOmelette with Onions

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