(2949). Soft Eggs A La Chipolata (Oeufs Mollets A La Chipolata)

As for poached eggs these must be of the freshest so as to have them well shaped, all of the same size, while cooking. Partly fresh eggs form into cavities when taken from their shells, giving them an ungainly appearance. Put the eggs into a strainer and plunge this into boiling water; cover the vessel and allow the liquid to boil steadily for five minutes, should the eggs be large; leave them for thirty seconds in their water off the fire; then remove them from the strainer, and plunge into cold water for twelve to fifteen minutes before breaking off their shells; remove these, then return them to the cold water. Just when ready to serve heat them in salted water that must not boil; drain and dress them ou hollow crusts (No. 52) and garnish around with a Chipolata garnishing (No. 657).

Fig. 570.

(2950). Soft Eggs For Epicures (Oeufs Mollets Des Gourmets)

Fry in clarified butter some hollowed crusts the shape of an egg (No. 52), having one for each; line the interiors with a bed of foies-gras puree, and range a hot soft egg over. Pour into a saucepan some tomato puree (No. 730), strained through a fine sieve, and incorporate, beating it in, some lobster butter (No. 580), a dash of tarragon vinegar, and a little shallot cut in one-eighth of an inch squares, and blanched. Dress the crusts (Fig. 570), and pour the sauce over.

(2951). Soft Eggs With Puree Of Sorrel (Oeufs Mollets A La Puree D'Oseillel)

Prepare a puree of sorrel garnishing (No. 728), finish it with a little half-glaze (No. 400), butter it well, and dress in a vegetable dish; smooth the surface, and on it arrange six soft eggs, prepared as explained in No. 2949. Baste the sorrel with half-glaze applied with a brush.