A guide to modern cookery

and fill up the space around the eggs with melted, white jelly. Leave to set, turn out the moulds, arrange the mouldings on a dish, and surround them with dice of faintly coloured jelly. 537—COLD EGGS A LA REINE Prepare some soft-boiled eggs, and leave them to cool. Take as many cottage brioches as there are eggs; trim them to the level of the fluting, and remove the crumb from the inside, so as to form little _croustades_ of them. Garnish the bottom and the sides of these _croustades_ with a fine mince of white chicken-meat, thickened with mayonnaise, and season moderately with cayenne. Place a shelled, soft-boiled egg in each _croustade_; coat thinly with mayonnaise slightly thickened by means of a jelly; lay a fine piece of truffle on each egg, and, when the sauce has set, glaze with jelly, using a fine brush for the purpose. Dish up on a napkin. 538—COLD EGGS, RUBENS Season some cooked young shoots of hops with salt and freshly-ground pepper; add thereto some chopped parsley and chervil, and a purée of plainly-cooked tomatoes combined with just sufficient jelly to ensure the cohesion of the hops. Mould in oiled tartlet-moulds. Coat some well-dried, cold, poached eggs with white chaud-froid sauce; garnish with pieces of tarragon leaves, and glaze with jelly. Turn out the tartlet-moulds; set an egg on each of the mouldings, and arrange them in a circle on a dish, placing between each egg a piece of very clear jelly, cut to the shape of a cock’s comb. Garnish the centre of the dish with chopped jelly. CHAPTER XIII SOUPS Soups are divided into two leading classes, viz.:— 1. Clear soups, which include plain and garnished consommés. 2. Thick soups, which comprise the Purées, Veloutés, and Creams. A third class, which is independent of either of the above, inasmuch as it forms part of plain, household cookery, embraces vegetable soups and Garbures or _gratined_ soups. But in important dinners—by this I mean rich dinners—only the first two classes are recognised. When a menu contains two soups, one must be clear and the