(2914). Eggs On A Dish, English Style (Oeufs Sur Le Plat A L Anglaise)

Suppress the rind from some bacon, cut it up very thin and fry in butter without browning. Break some eggs into a buttered china egg dish (Fig. 567), season the whites with a little salt only, and the yolks with a little pepper placed in the center; cook in the oven, having more heat on top than on the bottom. Serve as soon as done, surrounded with the bacon.

(2915). Eggs On A Dish, Fermiere (Oeufs Sur Le Plat A La Fermiere)

Cut the gall from one chicken liver, mince the latter and put it into a pan with butter and a spoonful of chopped onions; season and cook, but not too quickly, while turning over; remove the liver with a skimmer and put one spoonful of chopped-up mushrooms into the pan; let the moisture reduce. Place this in the bottom of an egg dish, on this the liver, break two eggs over, season, pour over some melted butter and cook in the oven.

(2916). Eggs On A Dish, Monaco (Oeufs Sur Le Plat A La Monaco)

Put into a sautoir one gill of tomato juice and a spoonful of melted glaze (No. 402); add a small bunch of aromatic herbs and tarragon leaves, reduce the liquid until it is the consistency of a syrup, then take out the herbs and pour the liquid into a large egg dish. Break six eggs in a dish, salt the whites, pour over some melted butter and cook in the oven until they become glossy.

(2917). Eggs On A Dish, Omer Pacha (Oeufs Sur Le Plat A La Omer Pacha)

Melt a little butter on a dish that can go in the oven; when heated break in twelve eggs, one beside the other, keeping the yolks whole; cook in a moderate oven for five to six minutes. Fry in butter two ounces of chopped onions and as much cut-up green peppers, add three gills of tomato sauce (No. 549) and half the quantity of half-glaze sauce (No. 413) and white wine; reduce, not having it too thick, then add bacon prepared by mincing unsmoked bacon; fry it in butter, moisten with gravy (No. 404) and Madeira wine, then cook and reduce the moistening entirely; pour this prepared sauce over the eggs or else serve in a separate sauce boat.

(2918). Eggs On A Dish, Plumerey (Oeufs Sur Le Plat A La Plumerey)

Remove the whites from four eggs, keeping the yolks in their shells; mix with these whites half a gill of soubise (No. 733) and half a gill of tomato puree (No. 730); butter a dish plentifully and pour into it the white of eggs, soubise and tomato mixture. Lay the yolks over and cook in a slack oven, bestrewing the top with raw tine herbs. Between each yolk place a round croquette an inch in diameter, made of grated cooked ham mixed with bechamel sauce (No. 409).

(2919). Eggs On A Dish, Rossini (Oeufs Sur Le Plat A La Rossini)

Butter the bottom of a dish, break on it four eggs, being careful to keep the yolks whole. Fry some fat chicken livers cut in escalops that have been seasoned and rolled in flour; garnish around the eggs with these. Cook the eggs in a moderate oven, cover the livers with Perigueux sauce (No. 517) and serve.

(2920). Eggs On A Dish, Venetian Style (Oeufs Sur Le Plat A La Venitienne)

Cut in dice pieces equal quantities of anchovy fillets, broiled and peeled sweet peppers from which the seeds have been removed and good sound tomatoes, scalded, peeled and the liquid squeezed out. Bestrew the bottom of an egg dish with these ingredients, pour over some oil and heat lightly. Break four eggs into the dish, season the whites, and cook in the oven; when removed lay the dish inside of another and serve.

(2921). Eggs On A Dish With Bacon (Oeufs Sur Le Plat Au Petit Sale)

Butter the dish, break in the eggs without spoiling the yolks, season and set for an instant on the fire and finish cooking in the oven; surround with slices of broiled smoked bacon.

(2922). Eggs On A Dish With Cepes (Oeufs Sur Le Plat Aux Cepes)

Peel and chop up two or three cepes heads; melt some butter in a large egg dish, bestrew the bottom with chopped cepes and these with parsley; season and heat for two minutes. Break six eggs into this dish, and cook in the oven, having them glossy. Eggs can also be prepared with canned mushrooms.

(2923). Eggs On A Dish With Chopped Ham (Oeufs Sur Le Plat Au Jambon Hache)

Butter the bottom of a small egg dish (Fig. 567), cover it with a layer of cooked and chopped lean ham and over this pour a little melted meat glaze (No. 402). Break four eggs into the dish, salt the whites, and cook in the range oven, letting them get glossy on top. They may also be prepared with boiled tongue instead of ham.

(2924). Eggs On A Dish With Tomatoes (Oeufs Sur Le Plat Aux Tomates)

Scald two small partly ripe tomatoes in order to remove the skins, divide each one in two, cut them up small, salt over and drain in a sieve; saute in butter and range them on the bottom of a small buttered egg dish (Fig. 567); break four eggs into this, salt the whites, scald the yolks and cook in the oven, glossing the tops.