[167]
][407—OMER-PACHA EGGS]
Garnish a dish with a large tablespoonful of minced onions cooked in butter and unbrowned. Break the eggs over the garnish, sprinkle them with a small tablespoonful of dry, grated Parmesan cheese, and cook in a sufficiently fierce oven for a slight [gratin] to form as soon as the eggs are done.
[408—PARMENTIER EGGS]
Bake some fine Dutch potatoes in the oven. Open them, from above, with an oval fancy-cutter; remove the pulp from the inside, rub it through a sieve, and make a smooth purée of it. Half-fill the potato-shells with this purée, break an egg into each, besprinkle with cream, and cook in the oven. Replace the part of the baked shell removed in the first instance, and dish up on a napkin.
[409—EGGS A LA PORTUGAISE]
Put a tablespoonful of tomato [fondue] into a dish. Break the eggs upon this, season, and cook. Between the eggs and at each end of the dish put a little heap of tomato [fondue], and on each of the heaps drop a pinch of chopped parsley.
[410—EGGS A LA REINE]
Cook the eggs in an omelet-pan, and trim them with a round fancy-cutter. Put each egg upon a small disc of Duchesse potatoes, of the same size as the egg, previously browned in the oven. Arrange the eggs in a circle round the dish; in the middle put a chicken mincemeat, and surround with a border of Suprême
sauce.