(2510). Garnishing Of Halved Hard-Boiled Eggs (Garniture De Moities D'Oeufs Durs)

Cut some hard-boiled eggs lengthwise in two even parts, and a third across on the most rounded end; try and obtain the eggs all of even size. Dress the border so that the yolks face the exterior of the dish; on top of the whites place a small lozenge of angelica, or one of very thin and very red beetroot, Which ever is used should be cut very thin. All egg borders should be dressed very regularly.

(2511). Garnishing Of Eggs, Moscovite (Garniture D'Oeufs Moscovite)

Have a thin layer of aspic jelly (No. 10:5) three-eighths of an inch thick; harden on ice on a small baking sheet; from it cut out with a hot pastry cutter seven or eight rings sufficiently large to hold up the eggs inside of them. Cut crossways, two-thirds from the top, seven or eight shelled hard-boiled eggs; take out the yolks and pound them with a few anchovies and a piece of butter; rub this through a coarse sieve so it falls through like vermicelli, and keep cold. Scoop out the insides of the eggs lightly with a vegetable spoon, and fill them with a fine salpicon of crawfish mingled with thick tartar sauce (No. 631); leave for two minutes on ice; smooth the preparation into a dome form, and lay the eggs inside the jelly rings, to stand for a quarter of an hour longer on ice. After they are removed take up the vermicelli yolks with a fork, and cover the domes of the eggs with it.

(2512). Garnishing Of Eggs, Polish Style (Garniture D'Oeufs A La Polonaise)

Cut in small dice the cooked meats of some lobster claws, add to this salpicon the same quantity of oysters poached in white wine and half as much salt, cucumber or gherkin, and beside this the white of seven or eight hard-boiled eggs, also cut up in small dice; season the salpicon with oil, vinegar and mustard, and let macerate for one hour; drain on a sieve and return it to the same vessel to combine with some mayonnaise (No. 606). Dress this preparation in a small croustade, smooth the top and decorate with the egg-yolks pounded with a little ravigote butter ( No. 583) pushed through a cornet.

(2513). Garnishing Of Decorated Quartered Eggs (Garniture D'Oeufs Durs En Quartiers Decora's)

, Choose some hard-boiled eggs, all of uniform size; cut them across the rounded ends and then lengthwise in four even-sized quarters; dress them so that the yolks face outward. The whites may be decorated with small fanciful cuts of very black truffles, red tongue and pistachios, by dipping them into half-set jelly, and applying them tastefully on the very cold eggs (Fig. 493).

Fig. 493.

(2514). Hard-Boiled Eggs Stuffed With Salpicon (Oeufs Durs Farcis Au Salpicon)

Incorporate some rather firm jelly into a little puree of foies-gras, spread it out on a baking sheet to half an inch in thickness and leave to cool. With a pastry cutter remove from it some rounds two inches in diameter, and from these remove the center with an inch and a quarter pastry cutter. Place these rings in small shallow crimped paper cases. Cut some hard-boiled eggs in two through the center of their height, empty the interior of each half and refill them to a point with a half-inch salpicon of chicken, truffles, tongue and mushrooms, combined with a little jellied mayonnaise (No. 613); strew chopped parsley over. Lay these eggs on the rings and cover lightly with jelly.

(2515). Garnishing Of Hard-Boiled Eggs, Vase Shape (Garniture D'Oeufs Durs En Forme De Vase)

Cut off a third of the length of the egg; use the most rounded end for the upper part and the pointed end for the base; stick these two parts together with white chaudfroid (No. 596); take out the yolk and replace it by chopped jelly (Fig. 494).

Fig. 494.

(2516). Garnishing Of Whole Hard-Boiled Egg-Yolks (Garniture De Jaunes D'Oeufs Durs Entiers)

Have some small, even-sized hard-boiled egg-yolks; stand them on rings cut from gherkins or beef tongue; lay in a circle a fillet of anchovy two-thirds the height of these yolks; besprinkle the inside of this circle with finely chopped truffles, and on top place a green pistachio nut (Fig. 495).

Fig. 495.