A guide to modern cookery

oven. Replace the part of the baked shell removed in the first instance, and dish up on a napkin. 409—EGGS A LA PORTUGAISE Put a tablespoonful of tomato _fondue_ into a dish. Break the eggs upon this, season, and cook. Between the eggs and at each end of the dish put a little heap of tomato _fondue_, and on each of the heaps drop a pinch of chopped parsley. 410—EGGS A LA REINE Cook the eggs in an omelet-pan, and trim them with a round fancy-cutter. Put each egg upon a small disc of Duchesse potatoes, of the same size as the egg, previously browned in the oven. Arrange the eggs in a circle round the dish; in the middle put a chicken mincemeat, and surround with a border of Suprême sauce. =Poached and Soft-boiled Eggs= All the recipes given hereafter apply equally to poached and soft-boiled eggs, wherefore I shall only mention “poached” in the titles, leaving soft-boiled to be understood. 411—PROCEDURE FOR POACHED EGGS The one and only essential condition in this case is the use of perfectly fresh eggs, for it is quite impossible to expect an even poaching if this condition is not fulfilled. (1) Have ready a sauté-pan containing boiling salted water (one-third oz. of salt per quart of water), slightly acidulated with vinegar. Break the eggs over that part of the water which is actually boiling. (2) In order that the eggs may poach freely, do not put more than eight or ten at a time into the same sauté-pan; better even poach them six at a time, for then the poaching will be effected more equally. (3) As soon as the eggs are in the water, let the latter simmer. The egg is poached when the white has enveloped the yolk, reassuming, as it were, the form of a raw egg, and when it may be touched without breaking. The usual time allowed for poaching is three minutes. (4) Withdraw the eggs by means of a slice; dip them into cold water, trim their whites, and put them back into moderately warm water