A guide to modern cookery

and add thereto three raw, beaten eggs. Butter some shallow, timbale moulds; garnish their bottoms with a fine slice of truffle, and fill them with the preparation of eggs. Poach in a _bain-marie_. Turn out each mould on a tartlet-crust, garnished with mushroom purée à la crème (No. 2079), and arrange in a circle on a round dish. Send a sauceboat containing some melted and buttered meat-glaze to the table with the eggs. 454—NEAPOLITAN MOULDED EGGS Make a preparation consisting of scrambled eggs and Parmesan cheese, keeping it very soft; add thereto, per five scrambled eggs, two raw eggs. Fill some little, well-buttered brioche-moulds with this preparation, and poach in the _bain-marie_. As soon as their contents are properly set, turn out the moulds on to a buttered _gratin_ dish, besprinkle with grated Parmesan cheese, and coat the eggs with reduced and buttered half-glaze, well saturated with tomato. 455—MOULDED EGGS PALERMITAINE Butter some _baba-moulds_; garnish the bottoms with a slice of truffle, and besprinkle the sides with very red, chopped tongue. Put the moulds in ice for a while, in order that the tongue may set in the butter. Break an egg into each mould, season, and poach in the _bain-marie_. Turn out the moulds on tartlet-crusts garnished with macaroni with cream. 456—POLIGNAC MOULDED EGGS Butter some _baba-moulds_, and garnish the bottoms with a slice of truffle. Break an egg into each; season, and poach in a _bain-marie_. Turn out the moulds upon little round pieces of toast; arrange them in a circle on a dish, and coat the eggs with Maître-d’Hôtel butter, the latter being dissolved and mixed with three tablespoonfuls of melted meat-glaze per every one-quarter lb. of its weight. 457—PRINCESS MOULDED EGGS Butter some narrow and deep _dariole-moulds_; garnish their bottoms with a slice of very black truffle, and their sides with a very thin coating of chicken forcemeat. Make a preparation of scrambled eggs, asparagus-heads, and truffles cut into dice, keeping them very soft, and add thereto raw, beaten eggs in the proportion of one raw egg to every four scrambled. Fill the moulds, two-thirds full,