a la St. James — boiled hard in moulds, the yolks
mixed with chopped truffles and put back into
the whites ; served in Mayonnaise sauce with
chopped truffles.
farcis, or en canapes — hard-boiled and cut in
halves, the yolks mixed with chopped parsley,
butter, etc., and put back into the whites ; a la
creme, they are served with Bechamel sauce.
farcis ait, Parmesan have a cheese stuffing, and
are served with cheese sauce.
a la Normande have a stuffing with pounded
shrimps, etc., and are garnished with small
salad.
a la Poonah have an anchovy and shrimp stuff-
ing, and are served with rice, and curry sauce.
164 MENDS MADE EASY.
CEufs en aspic — slices of hard-boiled eggs set in a
mould of aspic.
Bcifjncts aux ceufs are slices of hard-boiled eggs,
dipped in batter and fried.
Crep'mettes d'ceujs a la Soubise are slices of hard-
boiled eggs, coated with Soubise sauce, wrapped
in pork caul, breadcrumbed and fried.
Plovers' or Lapwings' eggs are set in a mould of
aspic, or served with a border of aspic round them,
as (Eufs de pluvicrs, or vanneaux, en aspic, or a
I" aspic. A la Charmante, they are set in little
moulds of aspic garnished with strips of beetroot,
gherkin and white of egg, and are served with a
mayonnaise of shred cucumber and celery.
OMELETTES.
A simple omelette is called Omelette au naturcl.
Omelette aux fines lierbes is a savoury omelette —
with chopped parsley and shallot.
au Parmesan — with grated Parmesan. If Gruyere
cheese is used instead of Parmesan, it is called
aufromage.
au jambon — with chopped ham.
au lard — with chopped fried bacon.
a la puree de volaille, or gibier, has a puree of
fowl or game in the centre of the omelette.
aux truffes has slices of truffles in brown sauce
in the centre of the omelette.
aux champignons has mushrooms in brown sauce
in the centre.
aux tomates has dressed tomatoes in the centre.
EGGS AND OMELETTES. 165
Omelette aux olives has olives and brown sauce in
the centre.
aux hultres has oysters in white sauce in the
centre.
aux abatis — stewed giblets with herb sauce in
the centre.
aux rognons -kidneys with fine herbs in the
centre of a savoury omelette.
aux anclwis has fillets of anchovy on pieces of
toast in the centre ; it is served with gravy.
a la Normande has shrimps in anchovy sauce in
the centre.
a la Macedoine has a Macedoine garnish in the
centre.
a la Jardiniere is made with chopped vegetables
mixed with the eggs.
In addition to these there are the sweet omelettes
— au sucre.
Omelette aux confitures — a sweet omelette folded
over jam.
a u rhum — a sweet omelette with rum, and a
sauce of burning rum.
a la Celestine — a small sweet omelette, with
apricot marmalade in the centre.
aux /raises — a sweet omelette with a compote of
strawberries in the centre. These can be
made with any fruit.
An Omelette soufflce is made with sugar, beaten
yolks and beaten whites of eggs, and is baked.
For Omelette soufflee a la crcme, whipped cream
is used instead of some of the whites of eggs.
MENUS MADE EASY.
CHAPTEE IX.
ENTREMETS.
CAKES AND PASTRY.
Page 59
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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a la St. James — boiled hard in moulds, the yolks
mixed with chopped truffles and put back into
the whites ; served in Mayonnaise sauce with
chopped truffles.
farcis, or en canapes — hard-boiled and cut in
halves, the yolks mixed with chopped parsley,
butter, etc., and put back into the whites ; a la
creme, they are served with Bechamel sauce.
farcis ait, Parmesan have a cheese stuffing, and
are served with cheese sauce.
a la Normande have a stuffing with pounded
shrimps, etc., and are garnished with small
salad.
a la Poonah have an anchovy and shrimp stuff-
ing, and are served with rice, and curry sauce.
164 MENDS MADE EASY.
CEufs en aspic — slices of hard-boiled eggs set in a
mould of aspic.
Bcifjncts aux ceufs are slices of hard-boiled eggs,
dipped in batter and fried.
Crep'mettes d'ceujs a la Soubise are slices of hard-
boiled eggs, coated with Soubise sauce, wrapped
in pork caul, breadcrumbed and fried.
Plovers' or Lapwings' eggs are set in a mould of
aspic, or served with a border of aspic round them,
as (Eufs de pluvicrs, or vanneaux, en aspic, or a
I" aspic. A la Charmante, they are set in little
moulds of aspic garnished with strips of beetroot,
gherkin and white of egg, and are served with a
mayonnaise of shred cucumber and celery.
OMELETTES.
A simple omelette is called Omelette au naturcl.
Omelette aux fines lierbes is a savoury omelette —
with chopped parsley and shallot.
au Parmesan — with grated Parmesan. If Gruyere
cheese is used instead of Parmesan, it is called
aufromage.
au jambon — with chopped ham.
au lard — with chopped fried bacon.
a la puree de volaille, or gibier, has a puree of
fowl or game in the centre of the omelette.
aux truffes has slices of truffles in brown sauce
in the centre of the omelette.
aux champignons has mushrooms in brown sauce
in the centre.
aux tomates has dressed tomatoes in the centre.
EGGS AND OMELETTES. 165
Omelette aux olives has olives and brown sauce in
the centre.
aux hultres has oysters in white sauce in the
centre.
aux abatis — stewed giblets with herb sauce in
the centre.
aux rognons -kidneys with fine herbs in the
centre of a savoury omelette.
aux anclwis has fillets of anchovy on pieces of
toast in the centre ; it is served with gravy.
a la Normande has shrimps in anchovy sauce in
the centre.
a la Macedoine has a Macedoine garnish in the
centre.
a la Jardiniere is made with chopped vegetables
mixed with the eggs.
In addition to these there are the sweet omelettes
— au sucre.
Omelette aux confitures — a sweet omelette folded
over jam.
a u rhum — a sweet omelette with rum, and a
sauce of burning rum.
a la Celestine — a small sweet omelette, with
apricot marmalade in the centre.
aux /raises — a sweet omelette with a compote of
strawberries in the centre. These can be
made with any fruit.
An Omelette soufflce is made with sugar, beaten
yolks and beaten whites of eggs, and is baked.
For Omelette soufflee a la crcme, whipped cream
is used instead of some of the whites of eggs.
MENUS MADE EASY.
CHAPTEE IX.
ENTREMETS.
CAKES AND PASTRY.