Soyer's standard cookery

Prepare some thin rusks; fry them in clarified butter, and stuff them with a mince of braised lettuce. Place an egg on each stuffed rusk; coat with veloute mixed with brown sauce; arrange in a circle on a dish, and complete by means of a ring of very black truffle and foie-gras on each egg. Poached Eggs Victoria. Garnish some tartlet crusts with a salpicon made from three ounces of spiny-lobster meat and one ounce of truffles, mixed with three tablespoonfuls of white sauce. Place an egg, coated with white sauce, on each tartlet. Dish, and set to glaze in a fierce oven. Hard-Boiled Eggs Chimay. Cut the eggs, lengthwise, in two. Remove the yolks, pound them into a paste, by pressing through a wire sieve, and add thereto an equal quantity of dry Duxelle. Fill the empty whites with the preparation; place them on a buttered gratindish; cover with Mornay sauce; sprinkle with grated cheese; pour a few drops of melted butter upon the sauce, and set to color brown in a fierce oven. Hard-Boiled Eggs in Croquettes. Cut the eggs into small dice (white and yolks). For every four eggs add four ounces of cooked mushrooms and one ounce of truffles, cut into dice. Thicken the whole with one-quarter pint of reduced white sauce, and spread on a dish to cool. When cold, divide the preparation into portions weighing about one and a half ounces; roll these portions into balls on a floured mixing-board, and then shape them like eggs. Dip them into a froth of well-beaten eggs and then roll them in fresh breadcrumbs, and finish off the shape. Put them into hot fat for four minutes before dishing up; drain, salt moderately, place on a napkin, with a center garnish of very green, fresh parsley, and send tomato sauce to the table with them. Hard-Boiled Eggs in Rissoles. Make a preparation of eggs as for croquettes, using a little more sauce. Roll some puff-paste trimmings to a thickness of one-quarter inch, and stamp it with a round indented cutter two and one-half inches in diameter. Place a small tablespoonful of the preparation in the middle of each piece of paste; moisten slightly all round, and make the rissoles by folding the outside edges of the paste over one another to look like a closed purse, taking care to press them thus together so as to join them, thus completely enclosing the preparation. Egg and breadcrumb them, put them into hot fat four minutes before serving, and dish up on a napkin, with a center garnish of parsley. Eggs a la Tripe. For six eggs, finely mince two onions, and fry them in butter, without letting them take any color. Add one pint of Bechamel sauce, and set to cook gently for ten minutes. A few minutes before serving add the eggs, cut into large slices, to the sauce. Next add three spoonfuls of cream and well season as to taste. Dish up in a timbale. Eggs a la Tripe. (Another Method.) For six eggs chop up one large onion and fry in butter, but not to take color. Sprinkle them with one-half ounce of flour, moisten with one pint of boiling milk, and season with salt, pepper, and nutmeg, and a little cayenne pepper. Set to cook, gently, for fifteen minutes; pass through a fine sieve, transfer to a saucepan, and heat it well. Dish up the eggs, quartered, in a timbale, and cover with the preparation of onions, very hot. Eggs en Cocotte. To poach eggs en cocotte use the bain-marie.