Practical gastronomy and culinary dictionary

be done very carefully, to ensure the paste getting done through. Cut some rings, about ^ in. thick, of the remaining hard-boiled egg. Take out the yolk, put each fried egg in a ring so that they may stand upright ; dish up in a circle on a napkin; put a handful of picked, washed, dried, and fried parsley in the centre, and serve. 733. (Eufs Garnis a la Coquette. — 5 new-laid eggs, 1 oz. butter, about i gill cream, 2 oz. lean ham or tongue, salt, cayenne, and nutmeg. Procure five small china souffle cases ; butter them well ; put a small piece of butter in each of them, also about a tablespoonful of cream, a pinch of salt, and a little grated nutmeg : place them on a baking- sheet in a hot oven or on the top of the stove. When the contents commence to simmer, break carefully in each one egg; put a tiny pinch of cayenne pepper m the centre of each yolk ; put back on the stove or in the oven, and allow the eggs to set lightly. Have ready the ham or tongue finely chopped, sprinkle over the white part so as to leave the yolks free ; serve very hot. 734. (Eufs Miroir a la Princesse. — 6 eggs, G rounds fried bread, 1 oz. butter, 2 oz. cooked ham or tongue, parsley, the yolk of a hard-boiled egg, asparagus point ragout, salt and pepper. Melt the butter in a saute-pan ; break the eggs one by one into a basin and slide them into the pan, and cook them in the oven until the whites are set ; season lightly with white pepper and salt. Cut them out with a plain round cutter and place each on a crouton of fried bread. Ornament the eggs with alternate little groups of chopped ham or tongue, chopped parsley, and chopped yolk of egg (hard boiled). Dress them neatly on a round dish ; put them in the oven just a second or two ; fill the centre with a ragout of asparagus points, and serve. 735. (Eufs Farcis aux Crevettes. — 4 hard-boiled 666 RECHERCHE COOKERY. eggs, 12 large or 18 small prawns, 3 Gorgona anchovies, 1^ oz. butter, 1 tablespoonful bechamel sauce, salt, pepper, and cayenne, 1 gill tomato sauce. Eemove the shell from the eggs, cut them in halves cross ways, scoop out the yolks and put them in a mortar, add the boned anchovies and picked prawns, and pound very fine. Rub all through a wire sieve ; return to the mortar, add the butter and bechamel sauce, mix thoroughly, and season to taste. Fill up the hard- boiled whites of egg, place a prawn head in the centre of each, sprinkle the surface with a little grated Par- mesan cheese ; put them on a buttered dish or saute- pan and bake in a hot oven for about ten minutes. Dish up neatly, sauce round with hot tomato sauce, and serve. 736. (Eufs a la Carnot. — Hot. Trim neatly some artichoke bottoms of a nice white colour, cut the edges like a fancy border, keep warm in some dissolved meat glaze. Have ready some rather thick chicken puree, finished with a little fresh butter over the fire. Poach a iiet>h-laid egg for each fond, place a table- spoonful of chicken puree into the fond, trim the eggs nicely, place on top, dish up, sauce over with gravy, and serve.