Eggs a Ilmptratrice.
Cook twelve eggs exactly as in No. 33, arranging six small slices
of pate-de-foie-gras, one on top of each egg, and serving very hot.
Eggs a la Suisse.
Fry twelve eggs as for No. 33 ; after cooking for two minutes,
cover with half a pint of hot tomato sauce, and add three cooked
sausages, cut in two, also a little grated cheese, then send to the
table.
Eggs a la Chipolata.
Prepare twelve eggs as for No. 33, and cover them with a pint of
hot Chipolata garnishing (No. 112), and serve very hot.
Eggs a rAlsacienne.
Fry twelve eggs as for No. 33, only putting them on a long dish.
Add one chopped onion to four ounces of finely minced calf's liver,
quickly toss them on a brisk fire for about eight minutes, then pour in
about six to eight drops of vinegar, a pinch of salt, and a little pepper
to season. Garnish both ends of the dish with this, then serve.
Eggs a tAurore.
Boil twelve eggs until hard, then let them cool ; shell them, and
separate the yolks from the whites, putting the former into a mortar,
adding one ounce of fresh butter, a pinch of salt, half a pinch of nutmeg,
the same of ground spice, and three raw egg yolks ; pound all
well together. Mince the whites, and put them in a sautoire with a
pint of well reduced bechamel (No. 108), cook without boiling, although
letting them attain a good consistency ; place them on the dish
used for serving, lay the pounded yolks on top, and garnish with
twelve square sippets of bread dipped in beaten egg, and put in the
oven to brown for about four minutes ; then serve.
Eggs a la Polonaise.
Cut twelve hard-boiled eggs in halves, separate the whites from
the yolks, and pound the latter in a mortar, adding about one ounce
of butter, a pinch of salt, half a pinch of ground spice, a saltspoonful
of grated nutmeg, and five raw yolks ; when well blended, without
any lumps, strew half a tablespoonful of very fine chopped parsley
over, and add the whites of the five eggs well beaten. Garnish the
bottom of a baking-dish with this preparation, laying it in about a
finger thick ; also fill the whites with a part of it, making them have
the appearance of whole eggs. Arrange them tastefully on top, and
set the dish in the oven ; brown slightly for about five minutes, remove
it from the oven, lay the dish on top of another, wipe the sides
carefully, and serve immediately.
Eggs a la Saiice Robert.
Peel two medium-sized onions, and remove the hearts, cut them in
slices (the hearts), and put them with a tablespoonful of butter in a
saucepan on a brisk fire, and brown them well. Moisten with a cupful
of lean broth, season with a pinch of salt and half a pinch of pepper,
cook, and let the sauce reduce for about ten minutes. When ready
to serve, cut eight hard-boiled eggs into slices, mix them in the preparation,
and let heat together without boiling for two minutes ; finish
with a teaspoonful of diluted mustard, and then serve.
Eggs a la Hyde.
Boil six fresh eggs for seven minutes, then lay them in cold
water for five minutes to cool them off ; shell them, and put
them on a plate. Hash fine half a small canful of mushrooms
with two branches of parsley and one medium-sized, sound
shallot. Put in a saucepan on the hot stove one ounce of good
butter, and when melted add the prepared mushrooms, and let cook
rather slowly for fifteen minutes, stirring it occasionally. Add half a
pint of Madeira sauce (No. 103), season with a pinch of salt and a
light pinch of pepper, then cook again slowly for ten minutes.
Strain the whole through a fine sieve into another saucepan,
and set it aside to keep warm ; cut the six hard-boiled eggs into
halves, remove the entire yolks, and mash them thoroughly in a bowl,
adding half an ounce of good, fresh butter and half a pint of sweet
cream. Season with a light pinch of salt, half a pinch of pepper, and
half a teaspoonful of grated nutmeg ; mix well together, and with this
fill the twelve pieces of egg-white. Lay them on a lightly buttered
dish, pour the sauce over, and put them in the oven for eight minutes
before sending to the table.