A guide to modern cookery

and then roll them in very fine, fresh bread-crumbs. Plunge them into very hot fat three or four minutes before serving; drain them on a piece of linen; salt slightly, arrange in a circle on a dish, and set the selected garnish in the middle. 487—FRIED EGGS A LA PORTUGAISE Place each of the fried eggs upon a half-tomato à la Portugaise, _i.e._, stuffed with rice after having been previously half-baked in the oven. Arrange in a circle on a dish, and garnish the centre with _concassed_ tomatoes _sautéd_ in butter. 488—FRIED EGGS A LA PROVENÇALE Put each fried egg on a half-tomato on a large, thick slice of egg-plant, seasoned, rolled in flour, and fried in oil. Set in a circle on a dish, with fried parsley in the centre. 489—FRIED EGGS A LA ROMAINE Place the eggs, fried in oil, on little, oval _subrics_ of spinach. The preparation of spinach should have anchovy fillets, cut into dice, added to it. 490—FRIED EGGS A LA VERDI Cut six hard-boiled eggs lengthwise. Remove the yolks, pound them with two oz. of butter, and add thereto two tablespoonfuls of thick, cold Béchamel, two tablespoonfuls of cooked herbs, and one tablespoonful of lean ham, cooked and chopped. Garnish each half-white of egg with a good tablespoonful of this preparation, and smooth it with the blade of a small knife, shaping it in such wise as to represent the other half of the egg. Dip each whole egg, thus formed, into an _anglaise_, and roll in fine, fresh bread-crumbs. Plunge in hot fat six minutes before serving, and dish on a napkin, with fried parsley in the centre. Send, separately, to the table a garnish composed of asparagus-heads. 491—FRIED POACHED EGGS A LA VILLEROY Prepare the eggs, poached beforehand, as explained under No. 486. Fry them similarly, and dish them on a napkin, with a garnish of fried parsley in the centre. =Omelets= The procedure for omelets is at once very simple and very difficult, for tastes differ considerably in respect of their preparation. Some like them well done, others insist upon their