A guide to modern cookery

and send Colbert butter, separately, to the table with the tartlets. 422—POACHED EGGS A LA COMTESSE Garnish some tartlet-crusts with white asparagus purée. Place an egg coated with Allemande sauce upon each, and sprinkle with very black chopped truffles. 423—POACHED EGGS GRAND DUC There are two modes of procedure:—(_a_) Place the eggs on fried rusks, with a nice slice of truffle on each; arrange them in a circle round the dish, coat with Mornay sauce, and set to glaze in a fierce oven. On withdrawing the dish from the oven, put in the centre a garnish composed of asparagus-heads and a small faggot of the latter, very green and cooked. (_b_) Prepare a _croustade_, moulded in a flawn ring, the size of which must be in proportion to the number of eggs to be served. Arrange the eggs in a circle in the _croustade_, coat them with Mornay sauce, and set to glaze in a fierce oven. On withdrawing the _croustade_ from the oven, garnish its centre with asparagus-heads and a small faggot as above. 424—POACHED EGGS MAINTENON Garnish some tartlet-crusts with a Soubise à la Béchamel, slightly thickened by reduction. Coat the eggs with Mornay sauce, besprinkle with grated cheese, and place them in the crusts by means of a slice. Set to glaze in a fierce oven, and, on withdrawing the dish from the oven, surround the crusts with a thread of melted meat-glaze. 425—POACHED EGGS MASSÉNA Heat some medium-sized artichoke-bottoms in butter. Slightly hollow them, if necessary, and garnish each with a tablespoonful of Béarnaise sauce. Place an egg, coated with tomato sauce, upon each artichoke-bottom; then place a slice of poached marrow upon each egg, and a little chopped parsley upon each slice of marrow. 426—POACHED EGGS MIREILLE Slightly press some saffroned pilaff rice in buttered tartlet moulds. Prepare as many pieces of toast of the same size as the tartlets, and fry them in oil. Place an egg, coated with cream sauce, finished with saffron, upon each. Turn the rice-tartlets out of the moulds, and arrange them in a circle on a dish, alternating them