Dish up in the form of a crown, and coat with a thickened veal gravy.
[177]
][452—GALLI-MARIÉ, MOULDED EGGS]
For four people: (1) Prepare five scrambled eggs, keeping them very soft; add thereto three raw, beaten eggs and one teaspoonful of capsicum, cut into dice. Mould this preparation in four little shallow [cassolettes], well buttered, and poach in the [bain-marie].
(2) Have ready and hot as many cooked artichoke-bottoms as there are [cassolettes]; the former should have had their edges fluted. Have also ready a “Rice à la Grecque” (No. [2253]).
(3) Garnish the artichoke-bottoms with the rice; turn out the [cassolettes] upon the latter; arrange on a dish, and cover with highly-seasoned and buttered Béchamel sauce. Put the dish in a fierce oven, so as to glaze quickly, and serve immediately.
[453—MOULDED EGGS A LA MORTEMART]
Scramble five eggs, keeping them soft, and add thereto three raw, beaten eggs. Butter some shallow, timbale moulds; garnish their bottoms with a fine slice of truffle, and fill them with the preparation of eggs. Poach in a [bain-marie].
Turn out each mould on a tartlet-crust, garnished with mushroom purée à la crème
(No. [2079]), and arrange in a circle on a round dish. Send a sauceboat containing some melted and buttered meat-glaze to the table with the eggs.