COLD EGGS CAREME

Ingredients

• some hard-boiled eggs
• oval tartlet-crusts
• dice of cooked salmon
• mayonnaise
• a thread of caviare
• a thin slice of very black truffle

Method

1. 1

   Trim the hard-boiled eggs and place each on an oval tartlet-crust garnished with salmon and mayonnaise.

2. 2

   Surround with caviare and top each egg with a slice of truffle.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 113. The excerpt below is the record exactly as published.

oval tartlet-crusts made from puff-paste trimmings, baked without colouration. Lay a border of caviare round the eggs; dish them in the form of a crown, and put some chopped jelly in the centre. 526—COLD EGGS A L’ANDALOUSE Cover some cold, well-dried, poached eggs with a tomato purée combined with a full third of its volume of Soubise purée and one-half pint of melted aspic jelly per pint of sauce. Cut some pimentos, marinaded in oil, into very thin strips, and lay these, after the manner of a lattice, upon each egg. Now garnish as many oiled, oval tartlet-moulds as there are eggs with tomato purée, thickened with jelly, and let the garnish set on ice. Turn out the moulds, and put an egg upon each of the tomato tartlets; arrange the latter in a circle on a dish surrounded with a chain composed of linked rings of onion, and garnish the centre with chopped, white jelly. 527—COLD EGGS ARGENTEUIL Coat some well-dried, soft-boiled eggs, slightly cut at their base to make them stand, with a white chaud-froid sauce com- bined with a good third of its volume of asparagus-tops purée. Sprinkle repeatedly with cold, melted, white jelly, until a glossy coating is obtained. EGGS 193 Garnish the centre of a dish with a salad of asparagus-tops ; surround this with fine slices of cold potato, cooked in water and cut up with an even fancy-cutter, one inch in diameter, and arrange the eggs all round. 528—COLD EGGS CAPUCINE Carefully dry some cold, poached eggs, and half-coat them lengthwise with a white chaud-froid sauce; complete the coating on the other side with a smooth purée of truffles, thickened with jelly. Leave these two coats to set, placing the eggs in the cool or on ice for that purpose. Garnish the centre of a round dish with a small pyramid of cold, truffled Brandade of morue, and set the eggs round the latter. 529—COLD EGGS CAREME Cook the eggs on the dish, leave them to cool, and trim them with an even fancy-cutter, oval in shape. Place each egg on an oval tartlet-crust, garnished with dice of cooked salmon, cohered with mayonnaise. Surround with a thread of caviare, and lay a thin slice of very black truffle on each egg. 530—COLD EGGS COLBERT Garnish some small, oval moulds in Chartreuse fashion, 1.e., like a draught-board. Puta small, cold, poached egg into each mould, fill up with melted, white jelly, and leave to set. Garnish the centre of a dish with a heaped vegetable salad; arrange the eggs taken from their moulds around this, and surround with a little chopped jelly. 531—COLD EGGS COLINETTE Let a thin coat of white jelly set upon the bottom and sides of some small, oval moulds. Garnish the latter with some small dice, consisting of white of egg and truffles, placing them so as to simulate a draught-board; now insert a very small, cold, poached egg into each mould, and fill up with a melted jelly. Garnish the centre of a dish with a ‘‘ Rachel’’ salad, en- circled by a ring of sliced, cold potatoes, cooked in water, and place the eggs, removed from their moulds, all round. Border the dish with indented crescents of white jelly. 532—COLD EGGS WITH TARRAGON Mould these in baba-moulds, or in porcelain cocottes ; some- times they may simply be dished up on small tartlet-crusts. O 194 GUIDE TO MODERN COOKERY The preparation consists of poached or soft-boiled eggs, garnished with blanched tarragon leaves, or coated or moulded with a very fine tarragon jelly. 533—COLD EGGS, FROU-FROU Select some very small poached eggs of equal size, cover them with a white chaud-froid sauce combined with about a third of its volume of a purée of hard-boiled egg-yolks. Garnish the top of each egg with an indented ring of very black truffle, and surround the base of the eggs with a narrow ribbon composed of chopped truffles. Glaze with jelly, and leave to set on ice. Prepare a salad of green vegetables (peas, French beans cut into dice or lozenges, asparagus-tops); thicken it with a very little mayonnaise mixed with melted jelly. Pour this prepara- tion into an oiled mould, and leave it to set. For dishing, turn out the salad in the middle of a dish; surround the base with a line of chopped jelly; encircle the whole with the eggs, letting them rest on the jelly, and garnish the dish with a border of dice cut in very clear, white jelly. 534—COLD EGGS MOSCOVITE Slightly level both ends of some shelled, hard-boiled eggs. Surround the tops and the bases with three little anchovy fillets, and place a bit of truffle just half-way along each egg. Eggs prepared in this way resemble little barrels, whereof the anchovy fillets imitate the iron hoops, and the bits of truffle the bungs. By means of a tubular cutter empty the eggs with care; garnish them with caviare, and shape the latter to a point, outside the edges of the egg. Lay each egg in an artichoke-bottom, cooked white, and gar- nished with finely-chopped jelly, and arrange them in a circle on a dish with chopped jelly in the centre. 535—COLD EGGS A LA NANTUA Prepare some hard-boiled eggs

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