(2873). Eggs Molded A La Bedford-In Cocottes And Eggs Cocottes (Oeufs Moules En Cocottes A La Bedford Et Oeufs Cocottes)

Cover the bottoms and sides of a few cocottes, a small earthen saucepan standing on three feet, able to go in the oven (Fig. 563), with a layer of liver baking forcemeat (No. 64), thickened with a little raw forcemeat thinned with duxelle sauce (No. 461) and Madeira wine; break a fresh egg over, season the white with salt and pour a little hot butter over the top. Place these cocottes in a sautoir containing a little hot water; poach the eggs for eight to ten minutes in a slack oven, and after removing bestrew with truffles and cooked beef tongue, cut either in small dice or chopped up; dress the cocottes on a dish or on a folded napkin.

Eggs Cocottes

Have small cocottes (Fig. 563); butter the interiors and cover the bottoms with a preparation made with a few finely chopped shallots, slightly fried in butter, to which add a few finely chopped fresh mushrooms; after these have evaporated all their moisture, add some chopped parsley, salt, pepper, nutmeg and chopped truffles. Break an egg in each cocotte. pour boiling hot melted butter over and stand the cocottes on a baking sheet; push into a medium hot oven for ten minutes, then serve.

(2874). Eggs Molded A La Colbert - In Cases (Oeufs Moules En Caisses A La Colbert)

Butter a few china cases, covering the bottom and sides with a chopped raw truffle preparation mingled with chicken cream forcemeat (No. 75). In the hollow center of each break a fresh egg, season the top and butter over with a brush; place the cases on a small raised-edge baking pan having hot water at the bottom, and poach them for six to eight minutes in a slack oven; .after removing wipe nicely and cover the tops with a layer of Colbert sauce (No. 451).

Fig. 563.

Fig. 564.

(2875). Eggs Molded A L'E'Chiquier-In Cases Oeufs Moules En Caisses A I'Echiquier)

Prepare a paste with fresh lobster butter (No. 580), an equal amount of white bread-crumbs. some chopped parsley and half as much cooked and chopped crawfish or lobster tail. With this paste cover the bottom and sides of some round china cases shaped the same as the paper cases shown in Fig. 439, leaving an empty space in the center, and into this break a fresh egg; season and cover with a little butter. Set the cases on a small baking pan containing a little hot water, push it into a slack oven and cook the eggs; pour a little veloute sauce (No. 415), over each egg, having it well buttered with lobster butter, and sprinkle chopped lobster coral over the whole.

(2876). Eggs Molded A La Parisian, Also Called Talleyrand, Polignac, Polish Soyer (Oeufs Moules A La Parisienne, Dits Talleyrand, Polignac, Soyer)

Eggs a la Parisienne are molded in mousseline molds (No. 1, Fig. 138), or else in oval ones of the. same size. Cut two truffles into small dice; butter eight molds, strew the insides with the truffles and into each one break a whole fresh egg, salt and baste the top with a little butter; lay the molds in a sautoir with hot water reaching to half their height, and poach in a moderate oven for eight to ten minutes; when done to perfection turn out the eggs on a dish, covering the bottom of it with a little poivrade sauce (No. 522). Instead of buttering the molds they may be wetted in the inside with melted meat glaze (No. 402) and bestrewn with chopped parsley, truffles, mushrooms or cooked red beef tongue, or else a mixture of all these,

(2877). Eggs Molded With Foies-Gras-In Cases (Oeufs Moules En Caisses Aux Foies-Gras)

Brush over with butter six round crimped paper eases (Fig. 439) having them three inches across at the opening, two at the bottom, and an inch and a quarter high. Rub a little pate-de-foies-gras from a terrine through a fine sieve, and mix slowly into it some melted glaze (No. 402), and as much chicken quenelle forcemeat (No. 89) as foies-gras. Spread a layer of this on the bottom of each case, poach the forcemeat in a slack oven, and then break an egg on top of each one; scald the yolks with hot melted butter applied with a brush; season the whites with salt, and range the cases on a grate; lay this on a baking-sheet, and cook the eggs in a slow oven from eight to ten minutes, then place each case inside another paper one, having it larger and very clean, and dress on a folded napkin. The foies-gras forcemeat can be replaced by one of fish, game or chicken, with a salpicon of either shrimps, mushrooms or truffles.