Eggs à la Parisienne
Butter small timbale moulds, sprinkle with finely chopped truffles, parsley, and cooked beets. Break eggs, and slip one into each mould, sprinkle with salt and pepper, set in pan of hot water, and cook until egg is firm. Remove from moulds on octagon slices of toast, and pour around Tomato Sauce II (see p. [270]).
Planked Eggs.—Page [100].
Plain Omelet.—Page [105].
Utensils and Materials for the starting of Brown Soup Stock.—Page [113].