Hard-Boiled Eggs in Rissoles

Ingredients

• the eggs
• puff-paste trimmings
• the preparation

Method

1. 1

   Prepare eggs as for croquettes, roll puff-paste, fill with preparation, fold, dip in anglaise, fry, and serve with parsley.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 101. The excerpt below is the record exactly as published.

the eggs on fried rusks, with a nice slice of truffle on each; arrange them in a circle round the dish, coat with Mornay sauce, and set to glaze in a fierce oven. On withdrawing the dish from the oven, put in the centre a garnish composed of asparagus-heads and a small faggot of the latter, very green and cooked. (b) Prepare a croustade, moulded in a flawn ring, the size of which must be in proportion to the number of eggs to be served. Arrange the eggs in a circle in the croustade, coat them with Mornay sauce, and set to glaze in a fierce oven. On withdrawing the croustade from the oven, garnish its centre with asparagus-heads and a small faggot as above. 424—POACHED EGGS MAINTENON Garnish some tartlet-crusts with a Soubise 4 la Béchamel, slightly thickened by reduction. Coat the eggs with Mornay sauce, besprinkle with grated cheese, and place them in the crusts by means of a slice. Set to glaze in a fierce oven, and, on withdrawing the dish EGGS 171 from the oven, surround the crusts with a thread of melted meat-glaze. 425—POACHED EGGS MASSENA Heat some medium-sized artichoke-bottems in butter. Slightly hollow them, if necessary, and garnish each with a tablespoonful of Béarnaise sauce. Place an egg, coated with tomato sauce, upon each artichoke-bottom; then place a slice of poached marrow upon each egg, and a little chopped parsley upon each slice of marrow. 426—POACHED EGGS MIJREILLE Slightly press some saffroned pilaff rice in buttered tartlet moulds. Prepare as many pieces of toast of the same size as the tartlets, and fry them in oil. Place an egg, coated with cream sauce, finished with saffron, upon each. ‘Turn the rice-tartlets out of the moulds, and arrange them in a circle on a dish, alternating them with the eggs on toast; put a coffeespoonful of concassed tomatoes, stewed in butter and kept rather thick, upon each rice-tartlet. 427—POACHED EGGS MORNAY Coat the eggs with Mornay sauce, and besprinkle with grated Gruyére and Parmesan cheese mixed with fine raspings. Then, by means of a slice, carefully transfer the eggs to pieces of toast fried in oil. Arrange them in a circle on a dish, sprinkle each egg with a few drops of melted butter, and set to glaze quickly in a fierce oven. 428—POACHED EGGS D’ORSAY Place the eggs upon toast fried in butter. Arrange them in a circle on a dish, and coat them with Chateaubriand sauce. 429—POACHED EGGS ROSSINI Garnish some tartlet-crusts, each with a slice of foie gras (raw if possible) seasoned, dredged with flour, and fried in butter. Place an egg, coated with thickened veal gravy with Madeira, on each tartlet, and complete by means of a large slice of very black truffle on each egg. 430—POACHED EGGS SEVIGNE Prepare some thin rusks; fry them in clarified butter, and stuff them with a mince of braised lettuce. Place an egg on 12 GUIDE TO MODERN COOKERY each stuffed rusk; coat with velouté mixed with poultry essence; arrange in a circle on a dish, and complete by means of a ring of very black truffle on each egg. 431—POACHED EGGS VICTORIA Garnish some tartlet-crusts with a salpicon made from three oz. of spiny-lobster meat and one-half oz. of truffles, cohered with three tablespoonfuls of Diplomate sauce. Place an egg, coated with Diplomate sauce, on each tartlet. Dish, and set to glaze in a fierce oven. 432—POACHED EGGS WITH RED WINE These eggs may either be poached with red wine, or in the ordinary way. In the first case, the wine used for poaching may serve to prepare the red wine or Bordelaise sauce (No. 32). In either case, the eggs are dished on oval rusks, slightly hollowed and fried in butter; they are coated with the sauce, after having been dished, and they are quickly glazed. 433—HARD-BOILED EGGS Boiling eggs hard may seem an insignificant matter, but, like the other modes of procedure, it is, in reality, of some importance, and should be effected in a given period of time. If, for a special purpose, they have to be just done, it is point- less and even harmful to boil them beyond a certain time-limit, seeing that any excess in the boiling only makes them tough, and the whites particularly so, owing to their albuminous nature. In order to boil eggs uniformly, they should be put into a colander with large holes, whereby they may be plunged at the same moment of time into the boiling water. From the time the water regains the boiling point, eight minutes should be allowed in the case of medium-sized eggs, and ten minutes in the case of larger ones; but these times should never be exceeded. As soon as they are done drain the eggs and dip them in cold water, and then shell them carefully. 434—HARD-BOILED EGGS CAREME Have ready beforehand a timbale crust (No. 2394), some- what shallow. For six hard-boiled eggs, slice four artichoke-bottoms of medium size, and stew them in butter; cut some truffles into slices, allowing four slices to each egg, and cut up the eggs EGGS 173 into discs about one-half inch thick. Prepare also in advance - one-half pint of Nantua sauce. Garnish the crust with alternate layers of sliced artichoke- bcttoms, egg-discs, and sliced truffles. Finish with a coating of sauce and a ring of sliced truffles. Dish up the crust on a napkin. 435—HARD-BOILED EGGS CHIMAY Cut the eggs, lengthwise, intwo. Remove the yolks, pound them into a paste, and add thereto an equal quantity of dry Duxelle (No. 223). Fill the empty whites with the preparation ; place them on a buttered gratin-dish; cover them with Mornay sauce; besprinkle with grated cheese; pour a few drops of melted butter upon the sauce, and set to glaze in a fierce oven. 436—HARD-BOILED EGGS IN CROQUETTES Cut the eggs into small dice (white and yolks). Per six eggs add five oz. of cooked mushrooms and one oz. of truffles, cut into dice. Thicken the whole with one-quarter pint of reduced Béchamel, and spread on a plate to cool. When cold, divide the preparation into portions weighing about two oz.; roll these portions into balls on a floured mixing- board, and then shape them like eggs. Dip them into an anglaise (No. 174), taking care to cover them well with it, and then roll them in fine and fresh bread-crumbs, letting this operation avail for finishing off the shape. Put them into hot fat seven or eight minutes before dishing up; drain, salt moderately, place on a napkin, with a centre garnish of very green, fried parsley, and send a cream sauce to the table with them. 437—HARD-BOILED EGGS IN RISSOLES Make a preparation of eggs, as for the croquettes, using a little more sauce. Roll some puff-paste trimmings to a thick- ness 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

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