Practical gastronomy and culinary dictionary

CEufs d la gourmet. Eggs, gourmet style. Stuffed eggs with crayfish tails and smoked salmon. CEufs d la Norfolk. Eggs, Norfolk fashion. Halves of hard-boiled eggs, egged, crumbed, fried in butter, and served with piquante sauce. CEufs d la Granville. Eggs, Granville style. Coarsely shred hard-boiled eggs, stewed in an onion sauce, flavoured with lemon rind and mace. CEufs d la salamandre. Eggs, salamander style. Discs of hard-boiled whites of Qgg, done in a rich parsley and egg sauce, dressed in a border of mashed potatoes, and browned with a hot salamander. CEufs farcis aux ejmiards. Eggs stuffed with spinach. SAVOUBEUX SAVOURIES 331 CEufs a la matelote. Eggs, seaman's way. Eggs poached in meat broth, dressed on rounds of toast, sauced over with a rich brown fine herb and onion sauce ; garnished with grilled fillets of anchovies. Cotelettes aux ceufs. Egg cutlets. Minced hard-boiled eggs, prepared with grated cheese and herb seasoning, moistened with yolks of fresh eggs, shaped like cutlets, egged, crumbed, and fried. Pyramid e d'ceufs a la Be- Egg pyramid. Reform style. forme. Stuffed halves of hard-boiled eggs, dished up in a pyramidal form, sprinkled with finely chopped ham and truffles, sauced, and baked in a quick oven. CEtifs 2)oches a la Portu- Eggs poached, Portuguese gaise. style. Poached eggs dressed on rounds of toasted bread, laid over with stuffed halves of tomatoes. CEufs ijoches aiojambon. Poached eggs with ham. CEufs a la mode de Caen. Eggs, Caen fashion. Slices of hard-boiled eggs, done in a rich white cream sauce, with coarsely shred boiled Spanish onions. CEufs farcis an jamhon et Eggs stuffed with ham and nouilles. noodles (a kind of maca- roni paste). CEufs farcis a la cr erne. Eggs stuffed with thick savoury cream. (Eifs sur croutons a Vecar- Eggs and tongue croutons. late. Poached eggs dressed on rounds of fried bread, spread with tongue paste. CEufs a la Bomaine. Eggs, Roman style. A kind of small egg^ souffles, seasoned with grated cheese and cayenne, baked in patty-pans. CEufs a Vltalienne. Eggs, Italian style. Halves of hard-boiled eggs, stuffed with anchovy 21 332 PRACTICAL GASTRONOMY paste and grated cheese, and served with a rich be- chamel sauce. CEJufs farcis mo persil. Eggs filled with parsley stuffing. CEJufs frits d la Suisse. Eggs fried, Swiss fashion. Eggs, fried whole, sprinkled with grated Gruyere cheese, and seasoned before frying. CEufs a VEcossaise. Eggs, Scotcl; style. Whole hard-boiled eggs filled with forcemeat stuffing, egged, crumbed, and fried in butter. Served with a tomato sauce in which are incorporated the hard- boiled yolks finely chopped. CEiifs brouilles mt heurre. Buttered eggs. A kind of scrambled eggs. CEufs brouilles d rindienne.'B\iiteYed eggs, Indian style. Scrambled eggs, seasoned with curry powder and Cayenne pepper. CEicfs d la Garfield. Eggs, Garfield style. Whole hard-boiled eggs covered with a layer of force- meat, egged, crumbed in crushed vermicelli, fried in clarified butter, and served with piquante sauce. Entremets Farineux et Farinaceous Food and Mets au Fromage. Savoury Cheese Dishes. Farine de Berviude. Arrowroot. Fari^ie d'avoine a VAnglaise Oatmeal porridge. Gruau de farine. Oatmeal gruel. Gruau d'orge. Barley gruel. Macaroni au nahcrel. Plain boiled macaroni. Macaroni au lait. Macaroni cooked in milk.