Make a preparation consisting of scrambled eggs and Parmesan cheese, keeping it very soft; add thereto, per five scrambled eggs, two raw eggs. Fill some little, well-buttered brioche-moulds with this preparation, and poach in the [bain-marie]. As soon as their contents are properly set, turn out the moulds on to a buttered [gratin] dish, besprinkle with grated Parmesan cheese, and coat the eggs with reduced and buttered half-glaze, well saturated with tomato.
[455—MOULDED EGGS PALERMITAINE]
Butter some [baba-moulds]; garnish the bottoms with a slice of truffle, and besprinkle the sides with very red, chopped tongue. Put the moulds in ice for a while, in order that the tongue may set in the butter. Break an egg into each mould, season, and poach in the [bain-marie]. Turn out the moulds on tartlet-crusts garnished with macaroni with cream.
[178]
][456—POLIGNAC MOULDED EGGS]
Butter some [baba-moulds], and garnish the bottoms with a slice of truffle. Break an egg into each; season, and poach in a [bain-marie].
Turn out the moulds upon little round pieces of toast; arrange them in a circle on a dish, and coat the eggs with Maître-d’Hôtel butter, the latter being dissolved and mixed with three tablespoonfuls of melted meat-glaze per every one-quarter lb. of its weight.
[457—PRINCESS MOULDED EGGS]
Butter some narrow and deep [dariole-moulds]; garnish their bottoms with a slice of very black truffle, and their sides with a very thin coating of chicken forcemeat.
Make a preparation of scrambled eggs, asparagus-heads, and truffles cut into dice, keeping them very soft, and add thereto raw, beaten eggs in the proportion of one raw egg to every four scrambled.
Fill the moulds, two-thirds full, with this preparation; cover the eggs with a coating of forcemeat, and poach in a [bain-marie] for twelve minutes.