A guide to modern cookery

about to serve, dip the mould into hot water; quickly wipe it, and then turn the aspic out on to a folded napkin lying on a dish. 370—LAPWINGS’ EGGS A LA MODERNE Boil the eggs soft; mould them in _dariole-moulds_, coated with jelly, and garnished in _Chartreuse_ fashion. Heap a vegetable-salad, thickened with mayonnaise, in the middle of the dish, and place the eggs removed from their moulds all round. 371—LAPWINGS’ EGGS A LA CHRISTIANA Cook the eggs as above; shell them; slice a piece off their thicker ends to make them stand, and arrange them on a dish, placing them upon little tartlet-crusts, garnished with a foie-gras purée. For twelve eggs put two tablespoonfuls of foie-gras purée in a small saucepan; add thereto one tablespoonful of chopped truffles and as much melted jelly, the latter with a view to making the preparation more liquid. Take some of this preparation in a tablespoon and pour it over the eggs, taking care that each of these gets well covered with it. Let the coating set in the cool, and dish up the tartlets on a napkin, arranging them in the form of a circle with curled-leaf parsley as a centre-garnish. 372—LAPWINGS’ EGGS A LA MOSCOVITE Boil the eggs hard; cool and shell them. Prepare as many tartlet-crusts as there are eggs. When dishing up, garnish the tartlets with a coffeespoonful of caviare, and place one egg in the middle of each. 373—VARIOUS HARD-BOILED EGGS With hard-boiled eggs for base, a large number of hors-d’œuvres may be made. I shall limit myself to a few only, which, by means of a small change in their form, garnish, or ornamentation, may be varied at will:— _Egg Discs._—Cut the eggs laterally into roundels one-third inch in thickness, and discard the two end-pieces of each egg, in order that the shapes may be almost uniform, and that the yolks may appear about the same size throughout. In the centre of each roundel make a little rosette of butter, by means of a small, grooved pipe. Different butters, such as the Shrimp, Montpellier, Caviare, and other