CEufs Moulés (Moulded Eggs)

Ingredients

• one egg each
• well-buttered dariole or other fancy moulds
• puree of mushrooms
• a slice of truffe
• sliced truffe and prawns
• grated cheese
• dice of fried bacon

Method

1. 1

   Cook eggs in well-buttered moulds placed in a shallow pan with boiling water.

2. 2

   Serve on toast or croutes with sauce and garnish as required.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 51. The excerpt below is the record exactly as published.

dice of fried bacon, cream and cheese over. Madeleine — Chicken farce in the cocotte, Allemande sauce over the egg. Marcaichere — Creamed spinach, sorrel, and lettuce in cocotte, chervil over. Orleans — Minced shrimps in cocotte, shrimp sauce and truffle over. Parisienne — Cocotte lined with puree of chicken, mixed with salpicon of truffle and mushrooms, veal jus lie over. Pavilion — Salpicon of cepes, truffles in cocottes, Chateaubriand sauce over. Pe rig our dine — Cocottes lined with puree of foie gras and truffle, Perigueux sauce over. Portugaise — With puree of tomatoes in cocotte. Princesse — Done with cream and pointes over. Beine — Cocottes lined with fine creamed minced chicken, supreme sauce over. Benaldt — Done with sliced sausages, tomato sauce, cheese over, and gratines. CEufs Monies ( Moulded Eggs). 123 Rouenaise — Cocottes lined with puree of duck’s liver, Rouenaise sauce over. Saga7i — Puree of calf’s brains ill the cocottes, veloutc and cheese over, salamander. St. Hubert — Cocottes lined with creamed puree of game, Poivrade sauce over, slice of truffe. Zingara — Cocottes lined with puree of ham, jus lie over, and a little fine julienne of ham. CEUFS MOULES (Moulded Eggs) are cooked in well-buttered dariole, or other fancy moulds, holding one egg each (the moulds are decorated, if required), and cooked or baked, placing the moulds containing the egg in a shallow pan, with an inch or more of boiling water in it ; when done, turned out on toast, croutes, etc., and served with sauce and garnish as required. Albufera — Lightly done scrambled eggs mixed with a few raw well-beaten eggs, poured into the well-buttered mould and baked, served on puree of mushrooms, with Albufera sauce round. Archiduc — Chopped fines herbes sprinkled in the buttered mould before breaking the egg in it ; when cooked, serve on duchesse potato croutes, jus lie round. Bo'ildieu — Fancy mould decorated with foie gras, and a star of truffe at the base ; served on croutes, jus lie round. Boitelle — Oval moulds decorated with fancy- cut pieces of mushrooms, served on croutes, rich buttered jus lie round. 124 The New Practical Cookery Guide. Bressane — Moulds decorated with truffes and whites of hard eggs, served on artichaud fonds, with veloute round. Carignan — Mould lined thinly with chicken farce, serve on croutes, Chateaubriand sauce over. Chartres — Moulds sprinkled with chopped tarragon, serve on paste croustades, tarragon sauce over. Daumont — Mould decorated with sliced truffe and prawns, served on large mushrooms, Nantua sauce over. Duchesse — A slice of truffe in base of mould, serve on duchesse potato fonds, light veloute over, and glaze round. Forestiere — Chopped parsley in moulds, serve on croutes, with sauteed sliced morels and jus lie. Imperiale — A slice of truffe in moulds, serve madeira sauce mixed with essence of truffe over. Lilli — Mould decorated with lobster, beaten eggs mixed with dice of truffe and shrimps, served on croutes, shrimp sauce over. Montrouge — Chopped mushroom in moulds, served on grilled mushrooms, jus lie round. Napolitaine — Scrambled eggs mixed with grated cheese

Cook this with the app: pantry check, scaling, and the assistant.