Poached Eggs

In an earthenware cooking vessel melt a tablespoonful of butter with one small onion minced very fine, and a sprinkling of pepper and salt. Parsley or other herbs may be substituted for the onion. One by one drop six eggs into the melted butter and as soon as they are browned a little on the under side turn them carefully and brown on the other side.

The eggs should be served at once in the vessel in which they have been cooked.

Poached Eggs Argenteuil

Garnish the bottom of some tartlet crusts with cooked asparagus cut into pieces, and six green asparagus-heads, about one and one-half inches in length, arranged starwise. Place an egg, coated with cream sauce mixed with half its volume of asparagus puree, upon each tartlet.

Poached Eggs à l'Aurore. Coat the eggs with Aurora sauce, and dish them on rounds of toast.

Poached Eggs En Berceau

Bake some potatoes in the oven. Cut each in half, lengthwise, with the point of a small knife, and remove the pulp. Coat the interiors with a chicken mincemeat mixed with cream, and place an egg coated with Aurora sauce in each.

Poached Eggs à la Bohémienne. Garnish the bottom of some tartlet crusts with a salpicon of foie-gras and truffles cohered with a few tablespoonfuls of the following sauce: - For six eggs, dissolve one teaspoonful of whitemeat glaze; add thereto half a teaspoonful of truffle essence, and finish with a lump of butter about the size of a pigeon's egg. Take enough of this sauce to effect the cohering of the salpicon; coat the eggs with Hungarian sauce, and place one upon each garnished tartlet.

Poached Eggs Boiel-Dieu

Garnish the tartlets with a white chicken-meat, foie-gras, and truffle salpicon cohered with poultry veloute. Coat the eggs with a reduced and thickened poultry gravy.

Poached Eggs à La Bruxelloise

Garnish some tartlet crusts with braised endives, thickened with cream. Place an egg, coated with cream sauce, upon each; sprinkle with bread raspings and set to glaze in a fierce oven.

Poached Eggs à La Clamart

Garnish some tartlet crusts with green peas, cooked and mixed with finely-shredded lettuce which should have cooked with them. Place an egg, coated with cream sauce which has been finished with fresh pea puree upon each.

Poached Eggs Colbert

Garnish some tartlet crusts with a macedoine of vegetable.

Place a plainly-poached egg upon each, and send Colbert butter, separately, to the table with the tartlets.

Poached Eggs à La Comtesse

Garnish some tartlet crusts with white asparagus puree. Place an egg coated with sauce upon each, and sprinkle with chopped truffles.

Poached Eggs Grand Duc

Place the eggs on fried rusks, with a nice slice of truffle on each; arrange them in a circle round the dish, coat with Mornay sauce, and set to glaze in a fierce oven. On withdrawing the dish from the oven, put in the center a garnish composed of asparagus heads and a small faggot of the latter, very green and cooked.

Poached Eggs Maintenon

Garnish some tartlet crusts with a Soubise à la Bechamel, slightly thickened by reduction. Coat the eggs with Mornay sauce, besprinkle with grated cheese, and place them in the crusts.

Set the glaze in a fierce oven, and, on withdrawing the dish from the oven, surround the crusts with brown sauce.

Poached Eggs Massena

Heat six medium-sized artichoke bottoms. Slightly hollow them, if necessary, and garnish each with a tablespoonful of Bearnaise sauce. Place an egg, coated with Portugaise sauce, upon each artichoke bottom; then place a slice of poached marrow and ox-tongue upon each egg, and a little chopped parsley upon each slice of marrow.

Poached Eggs Mornay

Coat the eggs with Mornay sauce, and besprinkle with grated Parmesan cheese mixed with fine raspings. With a slice, carefully transfer the eggs to pieces of toast fried in butter. Arrange in a circle on a dish, sprinkle each egg with a few drops of melted butter, and set to glaze quickly in a fierce oven.

Poached Eggs D'Orsay

Place the eggs upon the toast fried in butter. Arrange them in a circle on a dish, and coat them with Colbert sauce.

Poached Eggs Rossini

Garnish some tartlet crusts, each with a slice of foie-gras seasoned, sprinkled with flour, and fried in butter. Place an egg, coated with thickened veal gravy with Madeira, on each tartlet, and complete by means of a large slice of very black truffle or ox tongue on each egg.

Poached Eggs Sevigne

Prepare some thin rusks; fry them in clarified butter, and stuff them with a mince of braised lettuce. Place an egg on each stuffed rusk; coat with veloute mixed with brown sauce; arrange in a circle on a dish, and complete by means of a ring of very black truffle and foie-gras on each egg.

Poached Eggs Victoria

Garnish some tartlet crusts with a salpicon made from three ounces of spiny-lobster meat and one ounce of truffles, mixed with three tablespoonfuls of white sauce. Place an egg, coated with white sauce, on each tartlet. Dish, and set to glaze in a fierce oven.