Garnish some small molds in any design according to taste.
Put a small, cold, poached egg into each mold, fill up with
melted, white jelly, and leave to set. Garnish the center of
a dish with a vegetable salad; arrange the eggs taken from
their molds around this, and surround with a little chopped
jelly and quarters of yolk of hard-boiled eggs.
Cold Eggs.
Let a thin coat of jelly set upon the bottom and sides of
some small, oval molds.✪ Cold Eggs Garnish the latter to any fancy de-
sign; now insert a very small, cold, poached egg into each
mold, and fill up with a melted jelly.
Garnish the center of a dish with a vegetable salad, encircled
by sliced, cold potatoes, place the eggs, removed from their
molds, all round. Border with jelly.
Cold Eggs, Frou-Frou.
Poach six eggs of equal size, cover them with a white chaud-
froid sauce or mayonnaise combined with about a third of its
volume of a puree of hard-boiled egg-yolks.
Garnish the top of each egg with a slice of truffle, and sur-
round the base of the eggs with a narrow ribbon of ox tongue
cut very thin. Glaze with jelly✪ Cold Eggs, Frou-Frou, and leave to set on ice.
Prepare a salad of green vegetables (peas, French beans
224 STANDARD COOKERY.
cut into dice or lozenges, asparagus-tops) and thicken with a
very little mayonnaise mixed with melted jelly. For dishing
up place the salad in the middle of a dish and surround the
base with a line of chopped jelly.
Cold Eggs a la Neva.
Cut off the ends of three hard-boiled eggs. Surround the
tops and the bases with little anchovy fillets, and place a little
caviare half-way along each egg. Eggs prepared in this way
resemble little barrels of the anchovy fillets representing the
iron hoops, and the bits of caviare the bungs. By means of a
scraper empty the eggs with care; garnish them with truffle
mayonnaise.
Place each egg in an artichoke-bottom, garnished with finely-
chopped jell✪ Cold Eggs a la Nevay, and arrange in a circle on a dish with chopped
jelly.
Cold Eggs a la Reine.
Prepare six soft-boiled eggs to cool. Make as many crou-
stades of potatoes as there are eggs. Garnish the bottom and
the sides of these croustades with a fine mince of chicken-
meat, thickened with mayonnaise, and season moderately.
Place a shelled soft-boiled egg in each croustade; coat thinly
with mayonnaise slightly thickened by means of one sheet of
gelatine; lay a piece of truffle✪ Cold Eggs a la Reine on each egg, and when the sauce
has set, glaze with jelly, using a fine brush for the purpose.
Dish up on a napkin decorated to taste.
Cold Eggs Deutschland.
Season some cooked young shoots of hops with salt and
pepper; add thereto some chopped parsley, and chervil, and a
puree of plainly-cooked tomatoes mixed with jelly. Mold in
oiled tartlet molds, and serve on glass dish✪ Cold Eggs Deutschland with a salad of
hop shoots garnished with chopped aspic jelly.
STANDARD COOKERY. 225
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Page 155 · 7 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Garnish some small molds in any design according to taste. Put a small, cold, poached egg into each mold, fill up with melted, white jelly, and leave to set. Garnish the center of a dish with a vegetable salad; arrange the eggs taken from their molds around this, and surround with a little chopped jelly and quarters of yolk of hard-boiled eggs.
Cold Eggs.
Let a thin coat of jelly set upon the bottom and sides of some small, oval molds. Garnish the latter to any fancy design; now insert a very small, cold, poached egg into each mold, and fill up with a melted jelly.
Garnish the center of a dish with a vegetable salad, encircled by sliced, cold potatoes, place the eggs, removed from their molds, all round. Border with jelly.
Cold Eggs, Frou-Frou.
Poach six eggs of equal size, cover them with a white chaudfroid sauce or mayonnaise combined with about a third of its volume of a puree of hard-boiled egg-yolks.
Garnish the top of each egg with a slice of truffle, and surround the base of the eggs with a narrow ribbon of ox tongue cut very thin. Glaze with jelly, and leave to set on ice.
Prepare a salad of green vegetables (peas, French beans
cut into dice or lozenges, asparagus-tops) and thicken with a very little mayonnaise mixed with melted jelly. For dishing up place the salad in the middle of a dish and surround the base with a line of chopped jelly.
Cold Eggs a la Neva.
Cut off the ends of three hard-boiled eggs. Surround the tops and the bases with little anchovy fillets, and place a little caviare half-way along each egg. Eggs prepared in this way resemble little barrels of the anchovy fillets representing the iron hoops, and the bits of caviare the bungs. By means of a scraper empty the eggs with care; garnish them with truffle mayonnaise.
Place each egg in an artichoke-bottom, garnished with finelychopped jelly, and arrange in a circle on a dish with chopped jelly.
Cold Eggs a la Reine.
Prepare six soft-boiled eggs to cool. Make as many croustades of potatoes as there are eggs. Garnish the bottom and the sides of these croustades with a fine mince of chickenmeat, thickened with mayonnaise, and season moderately. Place a shelled soft-boiled egg in each croustade; coat thinly with mayonnaise slightly thickened by means of one sheet of gelatine; lay a piece of truffle on each egg, and when the sauce has set, glaze with jelly, using a fine brush for the purpose. Dish up on a napkin decorated to taste.
Cold Eggs Deutschland.
Season some cooked young shoots of hops with salt and pepper; add thereto some chopped parsley, and chervil, and a puree of plainly-cooked tomatoes mixed with jelly. Mold in oiled tartlet molds, and serve on glass dish with a salad of hop shoots garnished with chopped aspic jelly.
JOINTS.
Hints About Roasting Meat,
Records on this page
Cold EggsCold Eggs ColbertCold EggsCold Eggs, Frou-FrouCold Eggs a la NevaCold Eggs a la ReineCold Eggs Deutschland