A guide to modern cookery

the centre of each halved tomato a fine chicken’s liver _sautéd_ with Madeira. 403—JOCKEY CLUB EGGS Cook the eggs in an omelet-pan; tilt them gently on to a dish, and trim them with a round fancy-cutter. Place each egg upon a round, thin piece of toast, and then cover them with foie-gras purée. Arrange them in the form of a crown, on a dish, and pour into the middle a garnish of calf’s kidneys cut into dice and _sautéd_, and truffles similarly cut, the latter being cohered by means of some dense half-glaze. 404—LULLY EGGS Cook the eggs in an omelet-pan, and cut them with a round fancy-cutter. Place each egg on a slice of raw ham, cut to the same shape as the former, and fried in butter. Then place the egg and ham on toast similarly shaped and of the same size. Arrange the eggs in a circle round the dish, and garnish the middle of it with macaroni combined with _concassed_ tomatoes stewed in butter. 405—MEYERBEER EGGS Cook the eggs as in No. 395. Place a small, grilled sheep’s or lamb’s kidney between each yolk, and surround with a thread of Périgueux sauce. 406—MIRABEAU EGGS Substitute for ordinary butter, anchovy butter. Break the eggs and cook them. Surround each yolk with anchovy fillets, and garnish each of these with a spray of parboiled tarragon leaves. Place a large olive stuffed with tarragon butter on either side of the yolks. 407—OMER-PACHA EGGS Garnish a dish with a large tablespoonful of minced onions cooked in butter and unbrowned. Break the eggs over the garnish, sprinkle them with a small tablespoonful of dry, grated Parmesan cheese, and cook in a sufficiently fierce oven for a slight _gratin_ to form as soon as the eggs are done. 408—PARMENTIER EGGS Bake some fine Dutch potatoes in the oven. Open them, from above, with an oval fancy-cutter; remove the pulp from the inside, rub it through a sieve, and make a smooth purée of it. Half-fill the potato-shells with this purée, break an egg into each, besprinkle with cream, and cook in the