Soyer's standard cookery

Garnish the bottom of some tartlet crusts with a salpicon of foie-gras and truffles cohered with a few tablespoonfuls of the following sauce : — For six eggs, dissolve one teaspoonful of whitemeat glaze; add thereto half a teaspoonful of truffle essence, and finish with a lump of butter about the size of a pigeon's egg. Take enough of this sauce to effect the cohering of the salpicon; coat the eggs with Hungarian sauce, and place one upon each garnished tartlet. Poached Eggs Boiel Dieu. Garnish the tartlets with a white chicken-meat, foie-gras, and truffle salpicon cohered with poultry veloute. Coat the eggs with a reduced and thickened poultry gravy. Poached Eggs a la Bruxelloise. Garnish some tartlet crusts with braised endives, thickened with cream. Place an egg, coated with cream sauce, upon each; sprinkle with bread raspings and set to glaze in a fierce oven. Poached Eggs a la Clamart. Garnish some tartlet crusts with green peas, cooked and mixed with finely-shredded lettuce which should have cooked with them. Place an egg, coated with cream sauce which has been finished with fresh pea puree upon each. Poached Eggs Colbert. Garnish some tartlet crusts with a macedoine of vegetable. Place a plainly-poached egg upon each, and send Colbert butter, separately, to the table with the tartlets. Poached Eggs a la Comtesse. Garnish some tartlet crusts with white asparagus puree. Place an egg coated with sauce upon each, and sprinkle with chopped truffles. Poached Eggs Grand Due. Place the eggs on fried rusks, with a nice slice of truffle on each; arrange them in a circle round the dish, coat with Mornay sauce, and set to glaze in a fierce oven. On withdrawing the dish from the oven, put in the center a garnish composed of asparagus heads and a small faggot of the latter, very green and cooked. Poached Eggs Maintenon. Garnish some tartlet crusts with a Soubise a la Bechamel, slightly thickened by reduction. Coat the eggs with Mornay sauce, besprinkle with grated cheese, and place them in the crusts. Set the glaze in a fierce oven, and, on withdrawing the dish from the oven, surround the crusts with brown sauce. Poached Eggs Massena. Heat six medium-sized artichoke bottoms. Slightly hollow them, if necessary, and garnish each with a tablespoonful of Bearnaise sauce. Place an egg, coated with Portugaise sauce, upon each artichoke bottom; then place a slice- of poached marrow and ox-tongue upon each egg, and a little chopped parsley upon each slice of marrow. Poached Eggs Mornay. Coat the eggs with Mornay sauce, and besprinkle with grated Parmesan cheese mixed with fine raspings. With a slice, carefully transfer the eggs to pieces of toast fried in butter. Arrange in a circle on a dish, sprinkle each egg with a few drops of melted butter, and set to glaze quickly in a fierce oven. Poached Eggs d'Orsay. Place the eggs upon the toast fried in butter. Arrange them in a circle on a dish, and coat them with Colbert sauce. Poached Eggs Rossini Garnish some tartlet crusts, each with a slice of foie-gras seasoned, sprinkled with flour, and fried in butter. Place an egg, coated with thickened veal gravy with Madeira, on each tartlet, and complete by means of a large slice of very black truffle or ox tongue on each egg. Poached Eggs Sevigne.