Cold Eggs à L'Andalouse

Cover six cold, well-dried poached eggs with a tomato puree mixed with a third of its volume of Soubise puree and half pint of melted aspic jelly per pint of sauce. Cut some pimentos, marinaded in oil, into very thin strips, and lay these upon each egg.

Garnish as many oiled, oval tartlet molds as there are eggs with tomato puree thickened with jelly, and let the garnish set on ice. Turn out the molds, and put an egg upon each of the tomato tartlets; arrange on a dish surrounded with a chain of puff-paste croutons and garnish the center with chopped aspic jelly.

Cold Eggs Argenteuil

Coat some six well-dried, soft-boiled eggs, slightly cut at their base to make them stand, with a chaud-froid sauce combined with a good third of its volume of asparagus-tops puree. Sprinkle with cold, melted jelly, until a glossy coating is obtained. Brown sauce or white sauce or mayonnaise can be adopted instead of the jelly, if preferred.

Eggs

Garnish the center of a dish with a salad of asparagustops; surround this with fine slices of cold potato, cut up with a fancy-cutter about one inch in diameter, and arrange the eggs all round.

Cold Eggs Capucin

Carefully dry six cold, poached eggs, and half-coat them lengthwise with a white chaud-froid sauce; complete the coating on the other side with a smooth puree of tomatoes thickened with jelly. Leave these two coats to set, placing the eggs in a cool place or on ice for that purpose.

Garnish the center of a round dish with a small pyramid of cold salad of lobster, and place the eggs round the latter.

Cold Eggs Carême

Cook six eggs on a china dish, leave them to cool, and trim with an even fancy-cutter, round in shape. Place each egg on a tartlet crust, garnished with dice of cooked salmon, mixed with mayonnaise.

Surround with a caviare, and lay a thin slice of truffle on each egg.

Cold Eggs Colbert

Garnish some small molds in any design according to taste. Put a small, cold, poached egg into each mold, fill up with melted, white jelly, and leave to set. Garnish the center of a dish with a vegetable salad; arrange the eggs taken from their molds around this, and surround with a little chopped jelly and quarters of yolk of hard-boiled eggs.

Cold Eggs

Let a thin coat of jelly set upon the bottom and sides of some small, oval molds. Garnish the latter to any fancy design; now insert a very small, cold, poached egg into each mold, and fill up with a melted jelly.

Garnish the center of a dish with a vegetable salad, encircled by sliced, cold potatoes, place the eggs, removed from their molds, all round. Border with jelly.

Frou-Frou Cold Eggs

Poach six eggs of equal size, cover them with a white chaud-froid sauce or mayonnaise combined with about a third of its volume of a puree of hard-boiled egg-yolks.

Garnish the top of each egg with a slice of truffle, and surround the base of the eggs with a narrow ribbon of ox tongue cut very thin. Glaze with jelly, and leave to set on ice.

Prepare a salad of green vegetables (peas, French beans cut into dice or lozenges, asparagus-tops) and thicken with a very little mayonnaise mixed with melted jelly. For dishing up place the salad in the middle of a dish and surround the base with a line of chopped jelly.

Cold Eggs à La Neva

Cut off the ends of three hard-boiled eggs. Surround the tops and the bases with little anchovy fillets, and place a little caviare half-way along each egg. Eggs prepared in this way resemble little barrels of the anchovy fillets representing the iron hoops, and the bits of caviare the bungs. By means of a scraper empty the eggs with care; garnish them with truffle mayonnaise.

Place each egg in an artichoke-bottom, garnished with finely-chopped jelly, and arrange in a circle on a dish with chopped jelly.

Cold Eggs à La Reine

Prepare six soft-boiled eggs to cool. Make as many crou-stades of potatoes as there are eggs. Garnish the bottom and the sides of these croustades with a fine mince of chicken-meat, thickened with mayonnaise, and season moderately. Place a shelled soft-boiled egg in each croustade; coat thinly with mayonnaise slightly thickened by means of one sheet of gelatine; lay a piece of truffle on each egg, and when the sauce has set, glaze with jelly, using a fine brush for the purpose. Dish up on a napkin decorated to taste.

Cold Eggs Deutschland

Season some cooked young shoots of hops with salt and pepper; add thereto some chopped parsley, and chervil, and a puree of plainly-cooked tomatoes mixed with jelly. Mold in oiled tartlet molds, and serve on glass dish with a salad of hop shoots garnished with chopped aspic jelly.