No. 2. Cut hard-boiled eggs into quarters. Make a ring form of boiled rice; fill the center with the eggs; pour over them some Bechamel sauce. Sprinkle the whole with breadcrumbs and grated cheese. Moisten the top with melted butter, and place in the oven to brown. Serve on the dish in which they are browned.
Select round tomatoes of uniform size; remove the skins. Cut a slice off the tops, and take out the seeds and soft pulp. Drop into each one a raw egg, and replace the cover. Set the tomatoes into a buttered pan or into a baking-dish which can be sent to the table, and place in the oven for about ten minutes, or until the egg has set. Serve on the same dish and with a brown or a Bechamel sauce.
Make croustades, three inches in diameter and half an inch thick, from stale American bread. Dip them in good melted butter, put them on a pan in the oven until they are a nice light-brown color; then take out the center of each croustade and fill with foie gras. On the top of each put a poached egg; then pour over a cream sauce, sprinkle with truffles chopped fine, and serve immediately.
Take twelve raw eggs, half a pint of rich cream; beat well together, add salt and pepper. Put the mixture in a flat saucepan well buttered, and scramble; then add three quarters of a pint of well-cooked tomato meat and three truffles hashed (not too fine). Dress on toast covered with pate de foie gras. Serve very hot.
Poach or fry the number of eggs desired and place them on a flat dish. Pour over them enough brown butter sauce to well moisten them. (See page 291).