(2934). Scrambled Eggs A La Columbus (Oeufs Brouilles A La Colombus)

After the eggs are nearly done mix in with them some cooked lean quarter-inch squares of ham; cut some slices of raw blood pudding (No. 1772), fry them in butter over a brisk fire, then arrange them on a baking sheet and allow to cool off; bread-crumb and dip in egg. then fry to a fine color.

Fig. 569.

Also saute some slices of beef brains over a quick fire. Dress the scrambled eggs, putting half the preparation on a dish and the brains in the center; cover these with the remainder of the eggs and surround with the fried slices of black pudding. Garnish the top with very thin half slices of sausage.

(2935). Scrambled Eggs A La Duxelle And With Anchovy Croustades (Oeufs Brouilles A La Duxelle Et Aux Croustades D'Anchois)

Fry in butter some chopped onions, shallots and mushrooms; mix with these a little reduced veloute sauce (No. 415). Break five or six eggs in a bowl, season, beat lightly and pour them into a saucepan, having previously buttered the bottom with one ounce of fresh butter; beat them over a slow fire with a whisk until they begin to thicken, then use a spoon, and work till smooth, incorporating about an ounce and a half more butter divided in small pats; season and throw in the fine herbs and some chopped parsley; finish with a little raw cream so,as to keep them mellow. In case the eggs have to wait, then put the saucepan in a bain-marie having the water only tepid, and continue beating with the spoon. Press the eggs in a vegetable or any deep dish, smooth the top and drop over some tomatoed half-glaze; surround with small hollow round crusts ( No. 52) filled with reduced bechamel sauce (No. 409), finished with anchovy puree and a halved anchovy dressed in a ring the size of the opening on the' croustade, the anchovy to be filled through a cornet with cold bearnaise sauce (No. 433). having lobster coral sprinkled over the top.

(2936). Scrambled Eggs A La Jerome (Oeufs Brouille's A La Jerome.)

Cook some eggs the same as for scrambled with gravy ( No. 2940), mixing in when nearly done a salpicon either of partridge, woodcock or any other seasonable game cut in three-sixteenths of an inch squares; dress, pour around the sauce and garnish with the stuffed eggs.

Fur The Sauce

Prepare a game fumet (No. 397) with the fragments of game, reducing it with espagnole sauce (No. 414;.

Stuffed Eggs

Have hard-boiled eggs prepared as follows: Boil some eggs for ten minutes, throw in cold water, shell and remove the white from the pointed ends only with a tin tube half an inch in diameter; empty out the interiors with a vegetable spoon (Fig. 91) and pound this with well seasoned bearnaise sauce ( No. 433), mixing in chopped-up mushrooms; fill and re-form the eggs with this stuffing, roll in flour, then in beaten eggs and bread-crumbs and fry to a fine color.