The Ideal cook book

388. Poached Eggs (and Minced Chicken)—Ingredients— Remnants of fowl, equal quantity of ham or tongue, truffles or mushrooms, butter, a pinch of flour, white pepper, salt, and- powdered spices, white stock, yolk of an egg, juice of half a lemon, bread, sippets, poached eggs. Take some remnants of fowl, free from skin, etc., mince them with an equal quantity of ham or tongue, as well as a small quantity of truffles or mushrooms, all finely minced ; toss the whole in a saucepan with a good sized piece of butter mixed with a pinch of flour, add white pepper, salt, and powdered spices to taste, and moisten with a little white stock; lastly, stir in, off the fire, the yolk of an egg beaten up with the juice of half a lemon and strained; serve within a border of bread sippets fried in butter, and dispose the poached eggs on the top. fs Eccs. | ni A vs 389. Poached Eggs (on a Puree of Game)—Ingredients—Carcasses of roast game, half an onion, a carrot, a bay-leaf, a small piece of celery, a couple of cloves, a little mace, some whole pepper, a large pinch of salt, common stock, ½ lb. lean beef, butter, poached eggs, fried sippets. Take any carcasses of roast game—say three snipe or two partridges—cut them up into convenient pieces, and pack them into a saucepan with half an onion, a carrot, a bay leaf, a small piece of celery, a couple of cloves, a little piece of mace, some whole pepper, and a large pinch of salt; pour in just enough common stock to cover the contents; let the whole boil for a couple of hours, strain the liquid and put it by; take halfa pound of lean beef, chop it up and pound it in a mortar with all the flesh that can be picked out of the pieces of game, then pass the whole through a sieve, moistening now and then with some of the liquor ; lastly, heat the purée, correct the flavoring if necessary, stir in a piece of fresh butter the size of a walnut, and serve with fried sippets round and poached eggs on the top. 390. Eggs (au Gratin) — Ingredients—Hard-boiled eggs, butter, grated Parmesan cheese, b'ack pepper, powdered nutmeg, baked bread crumbs. Cut some hard-boiled eggs in slices, and lay them on a wellbuttered dish, with grated Parmesan cheese, black pepper, and the least bit of powdered nutmeg ; sprinkle some baked bread crumbs over all, put the dish into the oven, and serve as the contents begin to color. 391. Eggs (Stewed)—Ingredients—Spanish onions, butter, flour, cream or milk, pepper and salt to taste, grated nutmeg, hard-boiled eggs, bread sippets. Cut some Spanish onions in slices, and fry them in plenty of butter till they are quite done without taking color, add a small quantity of flour, and when this is amalgamated with the butter, moisten with a due quantity of cream, or simply milk, then add some pepper and salt to taste, a little grated nutmeg, and a quantity—equal in bulk to the onions—of hard-boiled eggs cut in slices. Let the whole simmer gently till quite hot, and serve with bread sippets fried in butter. 392. Eggs (a la Soubise)—Ingredients—Onions, milk, pepper, salt, nutmeg, butter, flour, cream or milk, hard-boiled eggs. Boil some onions in milk with pepper, salt, and nutmeg ; when quite done pass them through a sieve. Put some butter | o 126 Tur DomInion Cook -Book. into a saucepan with a little flour, when the butter is melted and well mixed with the flour, put in the onion pulp, and add either milk or cream until the sauce is of the proper consist- ~ ence, then add hard-boiled eggs cut in half, and as soon as they are quite hot serve. 393. Eggs (a la Maitre D’Hotel)—Ingredients—Hard-boiled eggs, butter, pepper, salt, minced parsley, lemon juice. Cut some hard-boiled eggs in half, toss them in butter till quite hot, add pepper, salt, minced parsley, and a little lemon . juice, and serve.