Cold Eggs

Ingredients

• Let a thin coat of jelly set upon the bottom and sides of some small, oval molds.

Method

1. 1

   Insert a small, cold, poached egg into each mold and fill with melted jelly.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 154. The excerpt below is the record exactly as published.

Cold Eggs a 1'Andalouse. Cover six cold, well-dried poached eggs with a tomato puree mixed with a third of its volume of Soubise puree and half pint of melted aspic jelly per pint of sauce. Cut some pi- mentos, marinaded in oil, into very thin strips, and lay these upon each egg. Garnish as many oiled, oval tartlet molds as there are eggs with tomato puree thickened with jelly, and let the garnish set on ice. Turn out the molds, and put an egg upon each of the tomato tartlets; arrange on a dish surrounded with a chain of puff-paste croutons and garnish the center with chopped aspic jelly. Cold Eggs Argenteuil. Coat some six well-dried, soft-boiled eggs, slightly cut at their base to make them stand, with a chaud-froid sauce com- bined with a good third of its volume of asparagus-tops puree. Sprinkle with cold, melted jelly, until a glossy coating is ob- tained. Brown sauce or white sauce or mayonnaise can be adopted instead of the jelly, if preferred. Eggs. Garnish the center of a dish with a salad of asparagus- STANDARD COOKERY. 223 tops; surround this with fine slices of cold potato, cut up with a fancy-cutter about one inch in diameter, and arrange the eggs all round. Cold Eggs Capucin. Carefully dry six cold, poached eggs, and half-coat them lengthwise with a white chaud-froid sauce; complete the coat- ing on the other side with a smooth puree of tomatoes thick- ened with jelly. Leave these two coats to set, placing the eggs in a cool place or on ice for that purpose. Garnish the center of a round dish with a small pyramid of cold salad of lobster, and place the eggs round the latter. Cold Eggs Careme. Cook six eggs on a china dish, leave them to cool, and trim with an even fancy-cutter, round in shape. Place each egg on a tartlet crust, garnished with dice of cooked salmon, mixed with mayonnaise. Surround with a caviare, and lay a thin slice of truffle on each egg. Cold Eggs Colbert. Garnish some small molds in any design according to taste. Put a small, cold, poached egg into each mold, fill up with melted, white jelly, and leave to set. Garnish the center of a dish with a vegetable salad; arrange the eggs taken from their molds around this, and surround with a little chopped jelly and quarters of yolk of hard-boiled eggs. Cold Eggs. Let a thin coat of jelly set upon the bottom and sides of some small, oval molds.

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