Eggs A La Wellington Oeufs A La Wellington

Carefully break some fresh eggs into a well-buttered saute pan, reason them with a little very finely chopped eschalot, parsley, coralline pepper, and salt; place the pan in a moderate oven until the yolks set, but do not allow them to become hard; when cooked stamp out the eggs with a plain round cutter, and place each on a crouton of fried bread; then dish them up on cooked halves of tomatoes, and serve with Welling-ton sauce round the dish. Use for a hot breakfast, luncheon, or second-course dish.

Blanquette Of Eggs A La Napier Blanquette D'oeufs A La Napier

Take some nice hot mashed potato, put it into a forcing bag with a large rose pipe and force it out on a hot dish in the form of a border; arrange here and there on the border some slices of ox-tongue that have been stamped out into rounds and warmed between two plates with a little mushroom liquor over boiling water, and some slices of cooked tomato (see recipe), placing the two together. Arrange some poached eggs in the centre of the dish on a little of the potato puree, and then mask them over with sauce as below; sprinkle a little finely-chopped French gherkin over, and serve for an entree for luncheon or for a second-course dish, and use while quite hot.

Sauce For Blanquette Of Eggs A La Napier

Take three-quarters of a pint of good Supreme sauce (vol. i.) and mix it on to three raw yolks of eggs that have been mixed with the juice of one lemon; stir over the fire till it thickens, then tammy, and use.

Plovers' Eggs A La Navarre Oeufs De Pluviers A La Navarre

Take some egg-shaped moulds and line them thinly with aspic jelly, garnish them with truffle cut out in diamond shapes, little leaves of picked raw chervil and lobster coral, the latter being forced through a bag with a plain pipe; set the garnish with a little liquid aspic jelly, and then place in each a cooked and shelled plover's egg; close up the mould and fill it with aspic jelly, then put them into a cool place or on ice till set. Dip the moulds into hot water, and turn out the eggs, then dish each in a little iced timbal of aspic jelly, allowing one to each person; serve on a dish-paper and garnish with little leaves of picked chervil. This dish can be served for luncheon or for a ball supper, as well as for second course.

Iced Timbals Of Aspic

Fill the moulds with aspic jelly, and place them in the charged ice cave for about one hour; then dip into hot water, turn out, and use.

Croutes A La Jessamine Croutes A La Jessamine

Take some slices of stale bread about a quarter-inch thick and cut them into rounds about one and a half inches in diameter by means of a plain round cutter, fry the rounds in clean boiling fat till a nice golden colour; then place them on a hot baking-tin, sprinkle over each a little warm glaze and some grated Parmesan cheese, place on each a very thin slice of fat raw bacon, and put them into a moderate oven for about ten minutes. Then take them up, arrange them on a hot flat dish, place a slice of hot hard-boiled egg on each crouton, pour over them some puree of fish as below, and serve quite hot for breakfast or savoury.