(Eufs a la eoque en surprise (Cold) .— Fresh eggs
are carefully emptied, and refilled with scrambled
egg mixture, blended, when cold, with mayonnaise ;
dressed on a bed of crisp cresses.
— Cosmopolite. — Poached eggs, trimmed, drained,
egged and crumbed, and fried in deep fat ; dressed
“crown shape,” with sliced truffles in centre;
demi-glace sauce.
— a la creme. — Hard-boiled eggs, sliced, and
finished in rich bechamel or cream sauce.
— Creole. — Rounds of toasted and buttered bread
spread with chicken cream, slightly poached eggs
placed on each, finished in oven ; pour bechamel
sauce round base of dish.
— croquettes d’ceufs, durs.— Chopped hard-boiled
eggs made into salpicon with white sauce, raw
egg-yolk and anchovy essence to flavour, shaped
into croquettes, egged and crumbed, and fried in
fat.
— k la Diable. — Halves of hard-boiled eggs stuffed
with anchovy paste, seasoned with cayenne pepper,
and baked.
— durs au gratin. — Hard-boiled eggs cut in slices
and ranged on buttered gratin dish, with layer of
white sauce and grated cheese ; oiled butter on top,
and browned in oven.
— durs Italienne.— Halves of hard-boiled eggs,
stuffed with anchovy paste and grated cheese ;
served with bechamel sauce.
— durs a la St. Germain (Cold).— Hard-boiled
eggs with yolks removed and mixed with mayon-
naise and chopped shrimps, refilled, and dressed
on a bed of chopped aspic, with a bearded oyster
on top of each egg.
■ — & Fecarlate. — Poached eggs dressed on rounds
of fried bread, spread with tongue paste or slices.
— a 1’EcOSSaise. — Whole hard-boiled eggs wrapped
in forcemeat or sausage meat, egged, crumbed,
and fried in deep fat ; served with tomato sauce.
— & l’Eug6nie. — Large cup mushrooms, scooped
out, filled with mixture of smoked salmon, truffles,
and foie-gras sauce, etc. ; place poached egg on
top of each ; decorate with lobster coral and truffle.
— ■ fareis.— Stuffed eggs.
— fareis aux epinards. — Eggs stuffed with
spinach.
— Florentine. — Poached eggs placed in baked
paste croustades lined with spinach purde, sauced
over with morna sauce, and browned in sharp
oven.
— frits k la Suisse. — Eggs, fried whole, sprinkled
with grated gruyere cheese and seasoning.
EGG SAVOURIES, ETC. 201
CEufs frits & la tomate.— Fried eggs with tomato
sauce.
— Garfield. — Whole hard-boiled eggs wrapped in
forcemeat, egged, crumbed in crushed vermicelli,
and fried in clarified butter ; served with piquant
sauce.
— a la gourmet. — Stuffed with crayfish tails,
chopped truffles, and smoked salmon, and baked.
— Grand Due. — Scrambled eggs dressed on small
croutons of fried bread, sauced over with rich
bechamel and reduced tomato, garnished with
asparagus tips and shredded truffles.
— Granville. — Coarsely shredded hard-boiled eggs,
stewed in brown onion sauce, flavoured with lemon
rind and mace.
— a la gruyere. — Scrambled eggs with grated
gruyere cheese.
— Hussard. — Rounds of fried bread spread with
minced ham and mushrooms, with tomato slice on
top and poached egg, sauced over with hol-
landaise ; served hot.
— a l’lndienne. — Curried eggs with rice.
— maire. — Poached eggs, trimmed, and dressed on
toast, garnished with finely shredded ox-tongue,
ham, and truffles; sauced over with madere sauce.
— maitre d’hotel. — Sliced hard-boiled eggs cooked
in parsley sauce.
— a la Matelot. — Eggs poached in meat stock,
dressed on rounds of toast, sauced over with a rich
brown fine herb and onion sauce ; garnished with
fillets of anchovies.
Page 118
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(Eufs a la eoque en surprise (Cold) .— Fresh eggs
are carefully emptied, and refilled with scrambled
egg mixture, blended, when cold, with mayonnaise ;
dressed on a bed of crisp cresses.
— Cosmopolite. — Poached eggs, trimmed, drained,
egged and crumbed, and fried in deep fat ; dressed
“crown shape,” with sliced truffles in centre;
demi-glace sauce.
— a la creme. — Hard-boiled eggs, sliced, and
finished in rich bechamel or cream sauce.
— Creole. — Rounds of toasted and buttered bread
spread with chicken cream, slightly poached eggs
placed on each, finished in oven ; pour bechamel
sauce round base of dish.
— croquettes d’ceufs, durs.— Chopped hard-boiled
eggs made into salpicon with white sauce, raw
egg-yolk and anchovy essence to flavour, shaped
into croquettes, egged and crumbed, and fried in
fat.
— k la Diable. — Halves of hard-boiled eggs stuffed
with anchovy paste, seasoned with cayenne pepper,
and baked.
— durs au gratin. — Hard-boiled eggs cut in slices
and ranged on buttered gratin dish, with layer of
white sauce and grated cheese ; oiled butter on top,
and browned in oven.
— durs Italienne.— Halves of hard-boiled eggs,
stuffed with anchovy paste and grated cheese ;
served with bechamel sauce.
— durs a la St. Germain (Cold).— Hard-boiled
eggs with yolks removed and mixed with mayon-
naise and chopped shrimps, refilled, and dressed
on a bed of chopped aspic, with a bearded oyster
on top of each egg.
■ — & Fecarlate. — Poached eggs dressed on rounds
of fried bread, spread with tongue paste or slices.
— a 1’EcOSSaise. — Whole hard-boiled eggs wrapped
in forcemeat or sausage meat, egged, crumbed,
and fried in deep fat ; served with tomato sauce.
— & l’Eug6nie. — Large cup mushrooms, scooped
out, filled with mixture of smoked salmon, truffles,
and foie-gras sauce, etc. ; place poached egg on
top of each ; decorate with lobster coral and truffle.
— ■ fareis.— Stuffed eggs.
— fareis aux epinards. — Eggs stuffed with
spinach.
— Florentine. — Poached eggs placed in baked
paste croustades lined with spinach purde, sauced
over with morna sauce, and browned in sharp
oven.
— frits k la Suisse. — Eggs, fried whole, sprinkled
with grated gruyere cheese and seasoning.
EGG SAVOURIES, ETC. 201
CEufs frits & la tomate.— Fried eggs with tomato
sauce.
— Garfield. — Whole hard-boiled eggs wrapped in
forcemeat, egged, crumbed in crushed vermicelli,
and fried in clarified butter ; served with piquant
sauce.
— a la gourmet. — Stuffed with crayfish tails,
chopped truffles, and smoked salmon, and baked.
— Grand Due. — Scrambled eggs dressed on small
croutons of fried bread, sauced over with rich
bechamel and reduced tomato, garnished with
asparagus tips and shredded truffles.
— Granville. — Coarsely shredded hard-boiled eggs,
stewed in brown onion sauce, flavoured with lemon
rind and mace.
— a la gruyere. — Scrambled eggs with grated
gruyere cheese.
— Hussard. — Rounds of fried bread spread with
minced ham and mushrooms, with tomato slice on
top and poached egg, sauced over with hol-
landaise ; served hot.
— a l’lndienne. — Curried eggs with rice.
— maire. — Poached eggs, trimmed, and dressed on
toast, garnished with finely shredded ox-tongue,
ham, and truffles; sauced over with madere sauce.
— maitre d’hotel. — Sliced hard-boiled eggs cooked
in parsley sauce.
— a la Matelot. — Eggs poached in meat stock,
dressed on rounds of toast, sauced over with a rich
brown fine herb and onion sauce ; garnished with
fillets of anchovies.