EGGS FARCI
No. 1. Boil until hard as many eggs as are needed. Cut them in two lengthwise. Remove the yolks and mash them. To six yolks add four tablespoonfuls of crumb of bread, softened with water, one half teaspoonful of onion juice, and two tablespoonfuls of chopped parsley. Mix well. Put a tablespoonful of butter in a saucepan on the fire, add the egg mixture with enough milk or stock to moisten it, but not enough to make it lose consistency. Season with salt, pepper, and a dash of nutmeg. A mushroom or a chicken liver chopped fine added to the farce improves its flavor. Fill the whites of the eggs with the farce, and with what is left make a mound on the serving-dish. Pour a white sauce over it and arrange the stuffed eggs on it; or cut the eggs in two crosswise and fill the cups with farce, molding it to look like whole yolks. Cut a small slice off the ends so they will stand. Arrange them on a dish with white sauce around them.
No. 2. Boil until hard a dozen eggs, cut them in two lengthwise and remove the yolks. Place the whites in cold water to keep them white until ready to use them. Put in a chopping-bowl the breast of a fowl which has been boiled for chicken stock, the yolks of the boiled eggs, two fresh mushrooms sautéd, one half of a truffle, two tablespoonfuls of chopped parsley, and two tablespoonfuls of crumb of bread. Chop all together to a fine mince. Place in a saucepan two tablespoonfuls of butter and a teaspoonful of onion juice. When the butter bubbles add the chopped mixture moistened with enough chicken stock to make it of the right consistency for filling the egg cups. Season it with two teaspoonfuls of salt, one half teaspoonful of pepper, and a dash of nutmeg, and stir until it is hot. Place the whites in hot water to heat them, then fill each one with the hot farce, rounding it to look like a whole yolk.
Make a sauce as follows. Beat the yolks of two eggs enough to break them, stir them into a cupful of cream, and add this to the farce left after filling the cups. Stir it over the fire long enough to set the eggs. If not soft enough, add stock to make it the consistency of thick cream. Pour this sauce on a platter and arrange the stuffed eggs on it in lines or in circles.
NO. 36. EGGS WITH GIBLET SAUCE.
No. 3. With giblet sauce. Prepare eggs as in No. 1. Add chopped giblets to a brown sauce. Spread the sauce on a dish and place the stuffed eggs upon it.
NO. 37. EGGS À L’AURORE IN CUPS.