A guide to modern cookery

with the eggs on toast; put a coffeespoonful of _concassed_ tomatoes, stewed in butter and kept rather thick, upon each rice-tartlet. 427—POACHED EGGS MORNAY Coat the eggs with Mornay sauce, and besprinkle with grated Gruyère and Parmesan cheese mixed with fine raspings. Then, by means of a slice, carefully transfer the eggs to pieces of toast fried in oil. Arrange them in a circle on a dish, sprinkle each egg with a few drops of melted butter, and set to glaze quickly in a fierce oven. 428—POACHED EGGS D’ORSAY Place the eggs upon toast fried in butter. Arrange them in a circle on a dish, and coat them with Châteaubriand sauce. 429—POACHED EGGS ROSSINI Garnish some tartlet-crusts, each with a slice of foie gras (raw if possible) seasoned, dredged with flour, and fried in butter. Place an egg, coated with thickened veal gravy with Madeira, on each tartlet, and complete by means of a large slice of very black truffle on each egg. 430—POACHED EGGS SÉVIGNÉ Prepare some thin rusks; fry them in clarified butter, and stuff them with a mince of braised lettuce. Place an egg on each stuffed rusk; coat with velouté mixed with poultry essence; arrange in a circle on a dish, and complete by means of a ring of very black truffle on each egg. 431—POACHED EGGS VICTORIA Garnish some tartlet-crusts with a _salpicon_ made from three oz. of spiny-lobster meat and one-half oz. of truffles, cohered with three tablespoonfuls of Diplomate sauce. Place an egg, coated with Diplomate sauce, on each tartlet. Dish, and set to glaze in a fierce oven. 432—POACHED EGGS WITH RED WINE These eggs may either be poached with red wine, or in the ordinary way. In the first case, the wine used for poaching may serve to prepare the red wine or Bordelaise sauce (No. 32). In either case, the eggs are dished on oval rusks, slightly hollowed and fried in butter; they are coated with the sauce, after having been dished, and they are quickly glazed. 433—HARD-BOILED EGGS Boiling eggs hard may seem an insignificant matter, but, like the