(2925). Poached Eggs A La Boeldieu And Eggs A La Benedick (Oeufs Poches A La Boeldieu Et (Huts A La Benedick)

Poach two or three eggs; scald two tomatoes just sufficiently to be able to peel off the skins: drain and cut them in slices, then in dice; put the pieces in a pan with oil and saute on a brisk tire until they have reduced their humidity without dissolving; season highly, and bestrew with chopped parsley. With these tomatoes till two or three hollowed-out bread crusts (No. 52), and on each lay one of the poached eggs heated at the oven door, basting them over with good reduced veloute sauce ( No. 415); range these crusts on separate plates.

Eggs A La Benedick

Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins on each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce (No. 501).

Fig. 568.

(2926). Poached Eggs A La Bourguignonne - Baked (Oeufs Poches A La Bourguignonne Au Gratin)

Boil water in a saucepan; add salt and a dash of vinegar. Crack six very fresh eggs and drop them slowly in a deep dish, keeping them whole; slip them into the boiling water, and when done, and found to be of a proper consistency, remove them with a skimmer, and transfer to cold water; pare each one singly. Butter thoroughly a baking dish, bestrew it with bread-crumbs and then a layer of grated parmesan; pour over butter, and lay on the eggs; mask them with a well-seasoned bechamel sauce (No. 409), sprinkle with grated parmesan and butter, and bake in a hot oven. When done strew over some chopped tine herbs and squeeze over the juice of a lemon.

(2927). Poached Eggs A La Mirabeau (Oeufs Poches A La Mirabeau)

Prepare a cooked foies-gras and cut seven or eight oval-shaped slices of the same dimensions as the poached eggs; pound the parings of liver with two pounded raw peeled truffles, season and add a spoonful of raw chicken quenelle forcemeat (No. 89) and two egg-yolks; put this into a strong paper cornet and push it through to form a high string all around the upper edges of the slices of foies-gras. Range these on a small raised baking sheet, having the bottom covered with a thin layer of half-glaze sauce (No. 413) reduced with Madeira wine; keep for two minutes in a slack oven to warm the liver and poach the forcemeat. Remove and dress in a circle on a dish, placing a poached egg on each one; heat at the oven door while basting over with good veloute sauce (No. 415).

(2928). Poached Eggs A La Villeroi (Oeufs Poches A La Villeroi)

Poach seven or eight eggs just sufficiently not to have the whites break; when refreshed, pared and well wiped, dip them one by one into a thick Villeroi sauce (No. 560); range as fast as they are done on a small baking sheet, slightly apart, and leave until the sauce hardens, thru detach the eggs from the sheet, suppress the superfluous sauce, and roll them first in fresh bread-crumbs mingled with parmesan, then in beaten eggs; lastly plunge the eggs, one at a time, into plenty of hot frying fat to cook to a good color; drain and dress in a circle on a thin bed of chicken quenelle forcemeat (No. 89) poached on a dish to prevent, the eggs from slipping off; surround each one with a string of consistent tomato puree (No. 730), mixed with bearnaise sauce (No. 433). Serve at once.