A guide to modern cookery

ARGENTEUIL Garnish the bottom of some tartlet-crusts with asparagus cut into pieces and cooked, and six green asparagus-heads, about one and one-half inches in length, arranged like a star. Place an egg, coated with cream sauce mixed with half its volume of asparagus purée, upon each tartlet. 415—POACHED EGGS A L’AURORE Coat the eggs with Aurora sauce, and dish them on oval _feuilletés_ if poached, or upright on _feuilletés_ in the shape of rings if soft-boiled. 416—POACHED EGGS EN BERCEAU Bake some fine Dutch potatoes in the oven. Cut each potato in half, lengthwise, with the point of a small knife, and remove the pulp. Emptied in this way, the halved potatoes resemble little cradles. Coat the interior of each cradle with a fine chicken mincemeat mixed with cream, and place an egg coated with Aurora sauce in each. 417—POACHED EGGS A LA BOHÉMIENNE Garnish the bottom of some tartlet-crusts with a _salpicon_ of foie-gras and truffles cohered with a few tablespoonfuls of the following sauce:—For six eggs, dissolve one teaspoonful of white-meat glaze; add thereto half a teaspoonful of truffle essence, and finish with a lump of butter about the size of a pigeon’s egg. Take enough of this sauce to effect the cohering of the _salpicon_; coat the eggs with Hungarian sauce, and place one upon each garnished tartlet. 418—POACHED EGGS BOÏELDIEU Garnish the tartlets with a white-chicken-meat, foie-gras, and truffle _salpicon_ cohered with poultry velouté. Coat the eggs with a reduced and thickened poultry gravy. 419—POACHED EGGS A LA BRUXELLOISE Garnish some tartlet-crusts with braised, minced endives thickened with cream. Place an egg, coated with cream sauce, upon each; sprinkle moderately with _biscotte_ raspings, and set to glaze quickly in a fierce oven. 420—POACHED EGGS A LA CLAMART Garnish some tartlet-crusts with small, green peas, cooked à la française (No. 2193), and mixed with finely _ciseled_ lettuce which should have cooked with them. Place an egg, coated with cream sauce which has been finished with fresh-pea butter, upon each. 421—POACHED EGGS COLBERT Garnish some tartlet-crusts with a _macédoine_ cohered with Béchamel. Place a plainly-poached egg upon each,