A guide to modern cookery

of toast, with a little fried parsley laid in the middle of the dish. 483—THE PREPARATION OF FRIED EGGS Any fat, provided it be well purified, may be used for these eggs, but oil is the more customary frying medium. To do these eggs properly, only one should be dealt with at a time. Heat some oil in an omelet-pan until it begins to smoke slightly; break the egg on a plate; season it, and let it slide into the pan. Then, with a wooden spoon, quickly cover up the yolk with the solidified portions of the white, in order to keep the former soft. Drain the egg on a piece of stretched linen, and proceed in the same way with the other eggs until the required quantity has been treated. 484—FRIED EGGS A LA BORDELAISE Prepare as many halved tomatoes à la Provençale (see tomatoes) as there are eggs, adding a pinch of chopped shallots to each halved tomato. When cooked, garnish them with _cèpes_, finely minced and _sautéd_ à la Bordelaise; place a fried egg on each garnished half-tomato, and arrange them in a circle on a dish, with fried parsley in the middle. 485—HARVESTERS’ FRIED EGGS Fry as many _blanched_ rashers of breast of bacon as there are eggs. Arrange in a circle on a dish, alternating the rasher with the eggs. Garnish the centre with large peas, cooked with _ciseled_ lettuce and finely-sliced potatoes. 486—FRIED POACHED EGGS This kind is recommended, because it may be served with various garnishes—either vegetables of the same nature, a _macédoine_, vegetable purées, or divers cullises, sauces in keeping with the eggs, artichoke-bottoms, mushrooms, morels, &c. (sliced and _sautéd_ in butter), or tomato-_fondue_, &c. After having properly drained and dried the poached eggs, which should have been prepared beforehand, dip them carefully in a Villeroy sauce (No. 108), and arrange them, one by one, on a dish. When the sauce has set, pass the point of a small knife round the eggs to remove any excess of sauce; take them off the dish to treat them with an _anglaise_ (No. 174),