Garnish some tartlet-crusts with small, green peas, cooked à la française (No. [2193]), and mixed with finely [ciseled] lettuce which should have cooked with them. Place an egg, coated with cream sauce which has been finished with fresh-pea butter, upon each.
[421—POACHED EGGS COLBERT]
Garnish some tartlet-crusts with a [macédoine] cohered with Béchamel. Place a plainly-poached egg upon each, and send Colbert butter, separately, to the table with the tartlets.
[422—POACHED EGGS A LA COMTESSE]
Garnish some tartlet-crusts with white asparagus purée. Place an egg coated with Allemande sauce upon each, and sprinkle with very black chopped truffles.
[423—POACHED EGGS GRAND DUC]
There are two modes of procedure:—(a) Place the eggs on fried rusks, with a nice slice of truffle on each; arrange them in a circle round the dish, coat with Mornay sauce, and set to glaze in a fierce oven. On withdrawing the dish from the oven, put in the centre a garnish composed of asparagus-heads and a small faggot of the latter, very green and cooked. (b) Prepare a [croustade], moulded in a flawn ring, the size of which must be in proportion to the number of eggs to be served. Arrange the eggs in a circle in the [croustade], coat them with Mornay sauce, and set to glaze in a fierce oven. On withdrawing the [croustade] from the oven, garnish its centre with asparagus-heads and a small faggot as above.
[424—POACHED EGGS MAINTENON]
Garnish some tartlet-crusts with a Soubise à la Béchamel, slightly thickened by reduction. Coat the eggs with Mornay sauce, besprinkle with grated cheese, and place them in the crusts by means of a slice.
Set to glaze in a fierce oven, and, on withdrawing the dish [171] ]from the oven, surround the crusts with a thread of melted meat-glaze.