— Meyerbeer. — Poached eggs dressed on grilled
sheep’s kidneys, sauced over with perigueux sauce.
— Montpensier. — Poached eggs, dressed on fried
bread croutons, spread with foie-gras puree, centre
of dish green peas ; garnished with truffles.
— k la neige. — Whisked whites of eggs, seasoned,
steamed in moulds, and served with cream sauce.
— Norfolk. — Halves of hard-boiled eggs, egged,
crumbed, fried in butter, and served with piquant
sauce.
— a la Pache. — Hard-boiled eggs sliced, mixed with
mushroom heads, and heated in tomato sauce ;
dressed in centre of rice border.
— sur pain grille. — Poached eggs on toast.
— k la Pasqual. — Small eggs poached in seasoned
milk, trimmed, drained, and masked with chaud-
froid sauce ; when cold, dressed in a nest made of
baked nouilles, and, if liked, a fish farce founda-
tion.
— poches aux epinards. — Poached eggs with
spinach.
202
SAVOURIES
(Eufs poeh6s k l’lmperiale (Cold).— Poached eggs
dressed on artichoke bottoms ; garnished with mace-
doine of vegetables and julienne of tongue and
tomatoes ; sauced over with remoulade sauce.
— poch6s k la Portugaise.— Poached eggs dressed
on rounds of toasted bread, with stuffed halves of
tomatoes.
— Prineesse Alice. — Hard-boiled eggs cut into two
lengthways, centre filled with puree of egg-yolk,
asparagus tips, truffles, and cheese, egged, crumbed,
and fried in deep fat.
— a la puree de lentilles.— Poached eggs with
lentil pur£e.
— a la pur6e de marrons. — Poached eggs with
puree of chestnuts.
— a la puree de navets.— Poached eggs with
mashed turnips.
— a la pur4e d’oseilles. — Poached eggs with sorrel
puree.
— Romaine. — Small egg souffles, seasoned with
grated cheese and cayenne, baked in patty-pans.
— Rossini. — Eggs baked “ au gratin,” dressed in a
border of saute of chicken liver and truffles, sauced
over with perigord sauce.
— salamandre. — Hard-boiled white of egg cut in
dice, cooked in parsley and egg sauce, dressed in a
border of mashed potatoes, and browned with a
hot salamander.
— au soleil. — Poached or fried eggs, trimmed,
placed between rounds of thinly cut ham, dipped
in batter, and fried in deep fat.
— Soubise. — Hard-boiled eggs, sliced, heated in
bechamel, dressed with onion puree in centre.
— SOUffl^S a la Reine. — Small tartlet moulds lined
with chicken souffle mixture, with poached egg in
centre of each, covered with chicken farce, and
finished in oven ; garnished with truffles.
— SOUVeraine. — Soft boiled eggs, shelled, and placed
in crown-shaped ham mousses; served with light
sauce, Italian.
— a la tripe.. — Hard-boiled whites of eggs, cut in
strips, stewed in white sauce.
— mollets Tyrolienne.— Eggs boiled for barely five
minutes and carefully shelled, dressed on suitable
croutons of bread, and served with tomato sauce,
enriched with butter, egg-yolks, and cream.
OMELETS
203
(Eufs Waldimir. — Eggs (new) placed in fireproof
buttered dish, covered with chopped truffles and
asparagus points, seasoned, strewn with grated
parmesan cheese, slightly baked in oven, and sent
to table with supreme sauce poured round edge of
dish.
Cotelettes aux ceufs. — Minced hard-boiled eggs,
prepared with grated cheese and herb seasoning,
moistened with raw yolks and sauce, shaped like
cutlets, egged, crumbed, and fried.
Page 119
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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— Meyerbeer. — Poached eggs dressed on grilled
sheep’s kidneys, sauced over with perigueux sauce.
— Montpensier. — Poached eggs, dressed on fried
bread croutons, spread with foie-gras puree, centre
of dish green peas ; garnished with truffles.
— k la neige. — Whisked whites of eggs, seasoned,
steamed in moulds, and served with cream sauce.
— Norfolk. — Halves of hard-boiled eggs, egged,
crumbed, fried in butter, and served with piquant
sauce.
— a la Pache. — Hard-boiled eggs sliced, mixed with
mushroom heads, and heated in tomato sauce ;
dressed in centre of rice border.
— sur pain grille. — Poached eggs on toast.
— k la Pasqual. — Small eggs poached in seasoned
milk, trimmed, drained, and masked with chaud-
froid sauce ; when cold, dressed in a nest made of
baked nouilles, and, if liked, a fish farce founda-
tion.
— poches aux epinards. — Poached eggs with
spinach.
202
SAVOURIES
(Eufs poeh6s k l’lmperiale (Cold).— Poached eggs
dressed on artichoke bottoms ; garnished with mace-
doine of vegetables and julienne of tongue and
tomatoes ; sauced over with remoulade sauce.
— poch6s k la Portugaise.— Poached eggs dressed
on rounds of toasted bread, with stuffed halves of
tomatoes.
— Prineesse Alice. — Hard-boiled eggs cut into two
lengthways, centre filled with puree of egg-yolk,
asparagus tips, truffles, and cheese, egged, crumbed,
and fried in deep fat.
— a la puree de lentilles.— Poached eggs with
lentil pur£e.
— a la pur6e de marrons. — Poached eggs with
puree of chestnuts.
— a la puree de navets.— Poached eggs with
mashed turnips.
— a la pur4e d’oseilles. — Poached eggs with sorrel
puree.
— Romaine. — Small egg souffles, seasoned with
grated cheese and cayenne, baked in patty-pans.
— Rossini. — Eggs baked “ au gratin,” dressed in a
border of saute of chicken liver and truffles, sauced
over with perigord sauce.
— salamandre. — Hard-boiled white of egg cut in
dice, cooked in parsley and egg sauce, dressed in a
border of mashed potatoes, and browned with a
hot salamander.
— au soleil. — Poached or fried eggs, trimmed,
placed between rounds of thinly cut ham, dipped
in batter, and fried in deep fat.
— Soubise. — Hard-boiled eggs, sliced, heated in
bechamel, dressed with onion puree in centre.
— SOUffl^S a la Reine. — Small tartlet moulds lined
with chicken souffle mixture, with poached egg in
centre of each, covered with chicken farce, and
finished in oven ; garnished with truffles.
— SOUVeraine. — Soft boiled eggs, shelled, and placed
in crown-shaped ham mousses; served with light
sauce, Italian.
— a la tripe.. — Hard-boiled whites of eggs, cut in
strips, stewed in white sauce.
— mollets Tyrolienne.— Eggs boiled for barely five
minutes and carefully shelled, dressed on suitable
croutons of bread, and served with tomato sauce,
enriched with butter, egg-yolks, and cream.
OMELETS
203
(Eufs Waldimir. — Eggs (new) placed in fireproof
buttered dish, covered with chopped truffles and
asparagus points, seasoned, strewn with grated
parmesan cheese, slightly baked in oven, and sent
to table with supreme sauce poured round edge of
dish.
Cotelettes aux ceufs. — Minced hard-boiled eggs,
prepared with grated cheese and herb seasoning,
moistened with raw yolks and sauce, shaped like
cutlets, egged, crumbed, and fried.