A guide to modern cookery

the whole with the eggs, letting them rest on the jelly, and garnish the dish with a border of dice cut in very clear, white jelly. 534—COLD EGGS MOSCOVITE Slightly level both ends of some shelled, hard-boiled eggs. Surround the tops and the bases with three little anchovy fillets, and place a bit of truffle just half-way along each egg. Eggs prepared in this way resemble little barrels, whereof the anchovy fillets imitate the iron hoops, and the bits of truffle the bungs. By means of a tubular cutter empty the eggs with care; garnish them with caviare, and shape the latter to a point, outside the edges of the egg. Lay each egg in an artichoke-bottom, cooked white, and garnished with finely-chopped jelly, and arrange them in a circle on a dish with chopped jelly in the centre. 535—COLD EGGS A LA NANTUA Prepare some hard-boiled eggs to resemble little barrels, after the manner described above. For every six eggs keep ready and cold eighteen crayfish cooked à la Bordelaise. Shell the tails, put two aside for each egg, and cut the remainder into dice; finely pound the bodies and remains, add thereto three tablespoonfuls of thick cream, and rub through tammy. Add to this cullis one tablespoonful of thick mayonnaise. Bind the crayfish tails, cut into dice, with a few tablespoonfuls of this sauce, and garnish the eggs, emptied by the method indicated above, with the preparation of dice, making it stand out of the eggs in the shape of a small dome. Garnish each dome with a rosette composed of four halved crayfish tails and four truffle lozenges. Glaze well with jelly; set the eggs upon artichoke-bottoms garnished with a mayonnaise with crayfish cullis, and arrange in a circle on a dish. 536—COLD EGGS POLIGNAC Prepare some eggs à la Polignac, as explained under “Moulded Eggs,” and leave them to cool. Select some moulds a little larger than those used in the cooking of the eggs; pour into each half a tablespoonful of melted, white jelly, and leave to set. Then put an egg into each mould,