Butter well some individual timbale molds; chop some parsley very fine, and powder the inside of the buttered molds with it. To do this, place a teaspoonful of the parsley in a buttered mold, cover it with the hand and shake it well; then invert the mold, and strike it on the table to free it of all that is loose. Break into each mold an egg, letting it go in slowly from the side so no air bubbles will be held, as they make holes and uneven surface in the cooked egg. Sprinkle the top with salt and butter. Place the molds in a pan of hot water, half covering them, and poach in a moderate oven eight to ten minutes, or until firm enough to stand, but not very hard. Serve them on a flat dish with a spoonful of white, Bechamel, or tomato sauce under each form. This is a very simple way of preparing eggs, and makes a good luncheon dish.
MOLDED EGGS A LA POLIGNAC. (SEE PAGE 267).
Mince some boiled ham very fine. Moisten it with white sauce and raw egg, just enough to make a consistent paste. Line individual buttered timbale molds with a thin layer of the ham paste. Break an egg in the center of each one, and poach them in the oven eight to ten minutes, as directed for eggs a la Polignac. Place a little white or Bechamel sauce on the serving dish; turn the eggs onto it, and put a spoonful of sauce on the top of each one, letting it run over, and partly mask them, as the color of the ham is not attractive. Garnish with parsley. Another receipt for ham and eggs is given on page 178. Any other meat may be used in the same way.
This dish is served as an entree for luncheon, and is a particularly good as well as mysterious dish, for having a soft egg inside a croquette seems a difficult thing to get. Poach the eggs French style (page 263), using care to have them round and just firm enough to hold in shape. Lift them carefully on a strainer, and place them on the bottom of an inverted pan, leaving a space between them. When they are cold trim them, carefully removing any ragged ends of white, and wipe them dry. Make a Villeroi sauce as directed (page 280). When it is partly cooled, pour it with a spoon over the eggs. It should form a thick coating. When it is cold and well set, trim each egg neatly again, cutting away any of the sauce that has run over the pan. Have some soft, white crumbs, grated from the loaf or rubbed through a coarse sieve, and mixed with grated cheese. Lift an egg on a broad knife, and place it on the crumbs. Cover it with as many crumbs as will adhere. Lift it again on the knife into a dish containing beaten egg, and with a spoon moisten it well with the egg. Then place it on fresh, white crumbs that are not mixed with cheese, and cover it completely. It can now be handled with care and turned into good shape in the crumbs. Let the breaded eggs stand until just ready to serve, then place three or four at a time in a wire basket, and plunge them in smoking hot fat (see frying, page 72) to take a delicate color. Do not let them become deeper than lemon color. Place a spoonful of Villeroi sauce on each plate, using the sauce left from coating the eggs and thinning it with stock; place an egg on the sauce and serve at once. Chopped truffles mixed with the sauce improves it.
Poach eggs in the French style, letting them be as soft as possible. Butter a flat baking-dish; sprinkle it with bread crumbs and grated cheese. Place on them carefully the poached eggs. Cover them with Bechamel or Allemande sauce (see page 279), and sprinkle over the top grated Parmesan cheese. Place in a hot oven to melt the cheese, and lightly brown the top.
Take six hard-boiled eggs, and press the yolks through a colander. Cut the whites into half-inch dice, mix them with a well-reduced white or Bechamel sauce, and turn them into a flat baking-dish. Cover the top with the mashed yolks, dot it with small bits of butter, and place in a hot oven for a few minutes to heat, but not brown. This may be served in individual cups or shells if desired. Chopped mushrooms mixed with the sauce makes a good variation of the dish. Another way of serving it is to cut the whites lengthwise into quarters or eighths, and place them in a circle on the dish; pour the sauce in the center, leaving the points of one end uncovered, and sprinkle over the sauce the mashed yolks. In order not to have the dish cold when served in this way, keep the cut whites in hot water until ready to serve. Have the dish hot, and put all together quickly at the moment of serving. (See illustration).
EGGS A L'AUROUE. (SEE PAGE 270).
Cut bread into even pieces; toast and butter the pieces, and moisten them with hot water. Boil six eggs hard. Separate the whites from the yolks; chop the whites, and press the yolks through a colander or sieve. Make a white sauce, using one tablespoonful each of butter and flour cooked together, and then add a cupful of cream or milk. When it is well thickened add the chopped whites, and season with pepper and salt. Spread this mixture on the slices of toast, and cover the top with the mashed yolks. Sprinkle the yolks evenly over the pieces, so they look very yellow. Serve very hot.