Coat the eggs with Aurora sauce, and dish them on oval [feuilletés] if poached, or upright on [feuilletés] in the shape of rings if soft-boiled.
[416—POACHED EGGS EN BERCEAU]
Bake some fine Dutch potatoes in the oven. Cut each potato in half, lengthwise, with the point of a small knife, and remove the pulp. Emptied in this way, the halved potatoes resemble little cradles. Coat the interior of each cradle with a fine chicken mincemeat mixed with cream, and place an egg coated with Aurora sauce in each.
[417—POACHED EGGS A LA BOHÉMIENNE]
Garnish the bottom of some tartlet-crusts with a [salpicon] of foie-gras and truffles cohered with a few tablespoonfuls of the following sauce:—For six eggs, dissolve one teaspoonful of white-meat glaze; add thereto half a teaspoonful of truffle essence, and finish with a lump of butter about the size of a pigeon’s egg. Take enough of this sauce to effect the cohering of the [salpicon]; coat the eggs with Hungarian sauce, and place one upon each garnished tartlet.
[418—POACHED EGGS BOÏELDIEU[!-- TN: tréma invisible --]
Garnish the tartlets with a white-chicken-meat, foie-gras, and truffle [salpicon] cohered with poultry velouté. Coat the eggs with a reduced and thickened poultry gravy.
[170]
][419—POACHED EGGS A LA BRUXELLOISE]
Garnish some tartlet-crusts with braised, minced endives thickened with cream. Place an egg, coated with cream sauce, upon each; sprinkle moderately with [biscotte] raspings, and set to glaze quickly in a fierce oven.