A guide to modern cookery

Prepare some small timbales in dariole-moulds from puffpaste scraps, and bake them without colouration; also some little covers of puff-paste, stamped out with an indented fancycutter, two inches in diameter. Set the covers on a tray, gild them slightly, place on each a scrap of indented paste, and leave this uncoloured. Bake the timbales and the covers in a moderate oven. Make a preparation of scrambled eggs and Parmesan cheese; add to this, away from the fire, two tablespoonfuls of reduced velouté with truffle essence and truffles cut into dice. Garnish the timbales, put a cover on each, and dish up on a napkin. 477—SCRAMBLED EGGS, RACHEL Add some truffles, cut into dice, and some asparagus-heads to the scrambled eggs. Dish on a timbale; put a fine little faggot of asparagus-heads in the middle, and surround with a crown of sliced truffles. 478—SCRAMBLED EGGS, REINE MARGOT Prepare the scrambled eggs in the usual way, and finish them with the necessary quantity of almond butter. Place this preparation in small tartlet-crusts, baked without colouration, and surround the tartlets with a thread of Béchamel sauce, finished with pistachio butter, the thread of sauce being close up to the edge of the tartlets. 480—SCRAMBLED EGGS, ROTHSCHILD Finely pound the remains of six crayfish (cooked in Mrepoix) the tails of which have been put aside, and add thereto, little by little, two tablespoonfuls of thick cream. Rub through tammy. Add this crayfish cream to the six beaten eggs; season, and cook on a moderate fire with the object of obtaining a smooth, soft, and creamy preparation. Serve in a timbale and garnish, firstly with a small faggot of asparagus-heads placed in the middle of the eggs, secondly with crayfish tails arranged in a circle round the asparagus, and thirdly with large slices of very black truffles arranged in a crown around the crayfish tails. 481—SCRAMBLED EGGS WITH TRUFFLES Add one tablespoonful of truffles, cooked in Madeira and cut into dice, to the scrambled eggs. Place these in a timbale, and garnish with a crown of sliced truffles. Or place the preparation in tartlet-crusts, made from trimmings of puff-paste and baked without colouration, with a large slice of truffle on the eggs, in each tartlet. 482—FRIED EGGS In the long series of egg-preparations, fried eggs are those which hold the least important place, for the fried eggs which are so commonly served at breakfasts in England and America are really eggs a la poéle. The real fried egg is almost unknown in England and America. Asa rule, the garnish given to this kind of eggs is served apart, while the latter are dished, either on a napkin or on pieces of toast, with a little fried parsley laid in the middle of the dish. 483—THE PREPARATION OF FRIED EGGS Any fat, provided it be well purified, may be used for these eggs, but oil is the more customary frying medium. To do these eggs properly, only one should be dealt with at a time. Heat some oil in an omelet-pan until it begins to smoke slightly ; break the egg on a plate; season it, and let it slide into the pan. Then, with a wooden spoon, quickly cover up the yolk with the solidified portions of the white, in order to keep the former soft. Drain the egg on a piece of stretched linen, and proceed in the same way witb the other eggs until the required quantity has been treated. 484—FRIED EGGS A LA BORDELAISE Prepare as many halved tomatoes a la Provengale (see tomatoes) as there are eggs, adding a pinch of chopped shallots to each halved tomato. When cooked, garnish them with cépes, finely minced and sautéd a la Bordelaise; place a fried egg on each garnished half-tomato, and arrange them in a circle on a dish, with fried parsley in the middle. 485—HARVESTERS’ FRIED EGGS