A guide to modern cookery

usual time allowed for the poaching of the eggs in moulds is from ten to twelve minutes, but when withdrawn from the _bain-marie_ it is well to let the moulds stand awhile with the view of promoting a settling of their contents, which action facilitates the ultimate turning out of the latter. Empty the moulds on small pieces of toast or tartlets, and arrange these in a circle round the dish. 450—MOULDED EGGS A LA CARIGNAN Butter some _Madeleine-moulds_, shaped like elongated shells, and garnish them with a thin coating of chicken-stuffing or crayfish butter. Break the eggs in the middle of the forcemeat; season, place carefully in a _bain-marie_, and poach, with cover on, in the oven, leaving a small opening for the escape of the generated vapour. Empty the moulds on toast cut to the same shape as the moulds and fried in butter; arrange them on the dish, and coat with a Châteaubriand sauce. 451—MOULDED EGGS A LA DUCHESSE Butter some baba-moulds; garnish the bottom of each with a large slice of truffle; break an egg into each, and poach in the _bain-marie_. Turn out the moulds on to little fluted _galettes_ made from Duchesse potatoes and coloured in the oven after having been _gilded_. Dish up in the form of a crown, and coat with a thickened veal gravy. 452—GALLI-MARIÉ, MOULDED EGGS For four people: (1) Prepare five scrambled eggs, keeping them very soft; add thereto three raw, beaten eggs and one teaspoonful of capsicum, cut into dice. Mould this preparation in four little shallow _cassolettes_, well buttered, and poach in the _bain-marie_. (2) Have ready and hot as many cooked artichoke-bottoms as there are _cassolettes_; the former should have had their edges fluted. Have also ready a “Rice à la Grecque” (No. 2253). (3) Garnish the artichoke-bottoms with the rice; turn out the _cassolettes_ upon the latter; arrange on a dish, and cover with highly-seasoned and buttered Béchamel sauce. Put the dish in a fierce oven, so as to glaze quickly, and serve immediately. 453—MOULDED EGGS A LA MORTEMART Scramble five eggs, keeping them soft,