A guide to modern cookery

Bake some fine Dutch potatoes in the oven. Cut each potato in half, lengthwise, with the point of a small knife, and remove the pulp. Emptied in this way, the halved potatoes resemble little cradles. Coat the interior of each cradle with a fine chicken mincemeat mixed with cream, and place an egg coated with Aurora sauce in each. 417—POACHED EGGS A LA BOHEMIENNE Garnish the bottom of some tartlet-crusts with a salpicon of foie-gras and truffles cohered with a few tablespoonfuls of the following sauce:—For six eggs, dissolve one teaspoonful of white-meat glaze; add thereto half a teaspoonful of truffle essence, and finish with a lump of butter about the size of a pigeon’s egg. Take enough of this sauce to effect the cohering of the salpicon; coat the eggs with Hungarian sauce, and place one upon each garnished tartlet. 418—POACHED EGGS BOIELDIEU Garnish the tartlets with a white chicken-meat, foie-gras, and truffle salpicon cohered with poultry velouté. Coat the eggs with a reduced and thickened poultry gravy. 419—POACHED EGGS A LA BRUXELLOISE Garnish some tartlet-crusts with braised, minced endives thickened with cream. Place an egg, coated with cream sauce, upon each; sprinkle moderately with biscotte raspings, and set to glaze quickly in a fierce oven. 420—POACHED EGGS A LA CLAMART Garnish some tartlet-crusts with small, green peas, cooked 4 la francaise (No. 2193), and mixed with finely ciseled lettuce which should have cooked with them. Place an egg, coated with cream sauce which has been finished with fresh-pea butter, upon each. 421—POACHED EGGS COLBERT Garnish some tartlet-crusts with a macédoine cohered with Béchamel. Place a plainly-poached egg upon each, and send Colbert butter, separately, to the table with the tartlets. 422—POACHED EGGS A LA COMTESSE Garnish some tartlet-crusts with white asparagus purée. Place an egg coated with Allemande sauce upon each, and sprinkle with very black chopped truffles. 423—POACHED EGGS GRAND DUC There are two modes of procedure :—(a) Place 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 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.