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✪ Poached Eggs Mijreille, 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✪ Poached Eggs Mornay. 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✪ Poached Eggs D'Orsay. 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✪ Poached Eggs Rossini 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✪ Poached Eggs Sevigne 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✪ Poached Eggs Victoria, 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✪ Poached Eggs with Red Wine; 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✪ Hard-Boiled Eggs 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✪ Hard-Boiled Eggs Careme. 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 ✪ Hard-Boiled Eggs Chimay

AI-modernized reading of the original text

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 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 pointless 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), somewhat 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 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 artichokebcttoms, 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

Records on this page

Hard-Boiled Eggs in RissolesPoached Eggs MijreillePoached Eggs MornayPoached Eggs D'OrsayPoached Eggs RossiniPoached Eggs SevignePoached Eggs VictoriaPoached Eggs with Red WineHard-Boiled EggsHard-Boiled Eggs CaremeHard-Boiled Eggs Chimay

A guide to modern cookery