Eggs A La Chambord Oeufs A La Chambord

Break some new-laid eggs into a lightly-buttered saute pan, allowing one to each person, and place the pan in a moderate oven for three to four minutes, when the yolks should be set but not hard; then take a plain round cutter, about three inches to three and a half inches in diameter, and with it stamp out the eggs; take them up with a palette knife and arrange them on a hot dish; place a thin round slice of truffle on every alternate yolk and pour round the outside of the white of the eggs a puree of fresh tomatoes (vol. i.). Serve for a breakfast, luncheon, or second-course dish while quite hot.

Eggs With Crayfish On Croutons Oeufs Aux Ecrevisses Sur Croutes

Break into a stewpan three or four raw eggs, add a pinch of coralline pepper, a little salt, a good pinch of finely-chopped raw green parsley, a quarter of a pint of cream, one ounce of good butter, one eschalot, a few drops of carmine, six Christiania anchovies that have been rubbed through a sieve, also about two dozen of the crayfish bodies (in bottle) that are cut up into slices; stir on the stove for three or four minutes over the fire with a wooden spoon until the mixture thickens, then arrange on some fried croutons that are stamped out into rounds, sprinkle over the top a little coralline pepper and shredded French gherkin, and serve for luncheon, breakfast, or second course while quite hot.

Eggs A La Diable Ceufs A La Diable

Poach some eggs as in recipe (vol. i.), trim them neatly and dish them up on a bed of plainly boiled rice (vol. i.) that is sprinkled with a little finely-chopped raw green parsley. Pour round the dish the curry sauce prepared as below, and serve for a luncheon or second-course dish, always serving it very hot.

Curry Sauce For Eggs A La Diable

Put three or four peeled and sliced onions into a saute pan with one and a half ounces of butter or clean dripping, and a little finely-chopped thyme, parsley, and bayleaf; fry them together till a nice golden colour, then mix with two table-spoonfuls of thick Bechamel sauce (vol. i.), a dessertspoonful of Marshall's Curry Powder, the same of chutney, a pinch of salt, half a pint of good-flavoured light stock, two sliced tomatoes, and a quarter of a pint of cream; stir these together till boiling, then simmer on the side of the stove for about half an hour, add a tablespoonful of lemon juice, tammy, rewarm, and use.

Eggs A La Dunbar Oeufs A La Dunbar

Take some freshly poached eggs (vol. i.), trim off all untidy edges and put them into warm butter. Take sufficient of the prepared croutons to allow one to each person. Place an egg on each, mask them over with cheese puree (see recipe), brown them with the salamander, dish them on a hot dish, pour Dunbar sauce round the dish, and serve very hot for breakfast, luncheon, or second course.

Croutons For Eggs

Cut some slices of stale bread about an inch thick and stamp out in rounds about two inches in diameter, cut an inner circle with a cutter a size smaller than the one previously used, cutting it about half the depth of the bread; fry them in clean boiling fat till a nice golden colour and quite crisp, then remove the centre and fill up the space with the prepared puree, using a forcing bag and pipe for the purpose.