(2929). Poached Eggs A La Wright Sanford (Oeufs Poches A La Wright Sanford)

Blanch some straight thick vermicelli in boiling water for two minutes; drain and return them to the saucepan, adding fresh mushrooms previously minced, washed, drained, fried in butter, and moistened with a little Madeira wine and half-glaze sauce (No. 413). and reduced; season, then dress the whole in the center of a dish, and garnish around with poached eggs (No. 2931).

(2930). Poached Eggs, Matelote (Oeufs Poches Matelote)

Poach some eggs the same as for poached eggs with gravy (No. 2931); prepare and fry in clarified butter some oval crusts (No. 52) measuring two and a quarter by two and three-quarter inches. Cook in butter one minced onion, add to it a bunch of parsley garnished with thyme and bay leaf, and a clove of garlic and mushroom peelings, moisten with red wine and thicken with kneaded butter (No. 579); boil all slowly for half an hour, skim and pass it through a tammy; add small cooked mushroom heads and small glazed onions. Dress the eggs on the fried crusts; range them in a circle, and pour the garnishing in the center.

(2931). Poached Eggs With Gravy (Oeufs Poches Au Jus)

The eggs must be very fresh and selected of uniform size. Only a few at a time can be poached. Boil some salted water acidulated with vinegar in a saucepan; quickly crack three or four eggs, one at a time, on the edge of the saucepan; open and drop them over the water exactly in the spot where it bubbles; with a small, deep, long-shaped skimmer gather the egg together, turning it incessantly, so that it assumes a long form, then remove the pan to the side of the fire until the envelope of the yolk be sufficiently hardened not to break. The difficulty consists in giving the egg;\ sufficient solidity without allowing the yolks to harden, for these should remain perfectly mellow. As soon as each egg is done, lift it up delicately with the skimmer and drop it in a plentiful supply of cold water so that it hardens, then take it up very carefully, pare neatly, and return it at once into cold water. Just when ready to serve, warm the poached eggs, either in their own water that has been strained through a sieve, or on a small baking tin, in a slack oven; dress them in a vegetable dish and baste over with clear gravy (No. 404) and serve.

Poached eggs are also served simply on slices of toast, without any sauce whatever.

(2932). Poached Eggs With Puree Of Chicken Supreme (Oeufs Poches A La Puree De Volatile Supreme)

Poach eight eggs, the same as for those poached with gravy (No. 2931); prepare some croustades, either of bread or paste, and fill them half full with chicken puree (No. 713). having all very hot; lay on the well-drained poached eggs, thoroughly heated at the oven door, and cover with buttered supreme sauce (No. 547).

They can also be prepared with a puree of mushrooms (No. 722), game (No. 716) or truffles (No. 731).

(2933). Poached Eggs With Spinach (Oeufs Poches Aux Epinards)

After poaching the eggs the same as with gravy (No. 2931), dress them on a spinach garnishing, or else one of chicory (No. 729).