This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Small patty cases of puff paste (petits vols-au-vents), the inside remainder of paste removed after baking; a raw egg dropped in; slack-baked again to set the egg; served hot with rich cream sauce and lemon.
Yolks and whites steamed in separate moulds as if for soup, cut in lozenges with tongue, truffles and mushrooms; all mixed in rich cream sauce, colored pale-yellow with raw yolks; served in border of fried shapes of bread.
Plain boiled eggs.
Hard-boiled slices on rounds of fried bread, with top dressing of caviare.
Slices of hard-boiled eggs, yolks pounded to paste with butter, rings of white filled with red forcemeat of salmon and lobster; poached in baking pan; yolk-puree warmed in center of dish; rings around; pink cardinal sauce over.
Onions and truffles sliced and fried with slight flavor of garlic, drained, sliced hard-boiled eggs added in seasoned Bechamel; bottom crust of short paste; top covered with mashed potato; baked brown.
Hard-boiled eggs without shells in a jar; boiling, spiced vinegar with few onions poured over; ready for use in 3 days.
Soft poached eggs seasoned, dipped in batter, and fried.
Rings of fried bread just large enough inside to hold one egg; set on buttered pan, an egg dropped in; baked to set; seasoned, buttered; parsley dust sprinkled over.
Poached eggs trimmed round, dried on cloth, rolled in flour, and fried; used to garnish dishes, and for spinach, sorrel, etc.