(2506). Garnishing Of Eggs A La ROuennaise (Garniture D'Oeufs A La Rouennaise)

Divide in two lengthways seven or eight shelled hard-boiled eggs; take out the yolks to pound and rub through a sieve. Harden on a small baking sheet on ice a layer of fine jelly, having it a quarter of an inch thick; from this cut out with a heated pastry cutter eight oval crusts, having them two and a quarter inches long by one and a quarter inches wide; form rings of these with a narrower pastry cutter, and detach them from the pan by warming it underneath: dress them in a rosette on a cold dish and keep it on ice. Fill the half eggs with a salpicon of cooked duckling fillets mixed with mushrooms and a brown chaudfroid sauce (No. 594) mixed with soubise sauce (No. 543); smooth the preparation into domes, and cover the eggs entirely with a thin layer of white chaudfroid sauce (No. 596). When this is quite cold, decorate the surfaces with fanciful cute of truffles and with strings of pounded egg-yolk mixed with chaudfroid: lay one egg inside of each jelly ring.

(2507). Garnishing Of Eggs, Barrel-Shaped (Garniture D'Oeufs En Forme De Baril)

Cut off both ends of seven or eight shelled hard-boiled (eggs imitate the shape of a small barrel); empty them from top to bottom with a small tin tube, and fill up the hole with a salpicon of lobster and truffles mingled with a thick mayonnaise (No. 606); lay them on a baking sheet, and let stand on ice for half an hour. On removing them, decorate the sides with thin fillets of anchovies, dipped in half-set jelly, and cover over the top platform with a pyramid of chopped jelly.

(2508). Garnishing Of Hard-Boiled Eggs, Basket-Shaped 'Garniture D'Oeufs Durs En Forme De Corbeille)

Cut off straight the ends of the hard-boiled egg and across through the center; take out the yolk from the upper parts, and fill them to a pointed shape with a salpicon of vegetables cut in small squares, and combined with a little mayonnaise (No. 606), or simply fill them with jelly.

(2509). Garnishing Of Hard Eggs In Chaudfroid (Garniture D'Oeufs Durs En Chaudfroid)

Have two oval pastry cutters - one two and a quarter inches long by one and quarter wide, and another half an inch less in diameter; cut some slices of very red cooked beef tongue three-sixteenths of an inch thick, and cut them into ovals with the largest cutter; remove the center with the smallest cutter; glaze over the rings with a brush and dress on the bottom of a cold dish. Cut lengthways in two six shelled hard-boiled eggs, take out the yolks, garnish each half with a foies-gras puree preparation, having chopped truffles added; smooth the surfaces dome shaped. Dip the half-stuffed eggs into a brown chaudfroid sauce (No. 594), thickened to a proper consistency, and drain off the surplus, then dress a half egg into each ring. After the sauce is thoroughly cold decorate the tops with fanciful cuts of truffles, and dress.

Fig. 491.

Fig. 492.