Heat some oil in an omelet-pan until it begins to smoke slightly; break the egg on a plate; season it, and let it slide into the pan. Then, with a wooden spoon, quickly cover up the yolk with the solidified portions of the white, in order to keep the former soft.
Drain the egg on a piece of stretched linen, and proceed in the same way with the other eggs until the required quantity has been treated.
[184]
][484—FRIED EGGS A LA BORDELAISE]
Prepare as many halved tomatoes à la Provençale (see tomatoes) as there are eggs, adding a pinch of chopped shallots to each halved tomato. When cooked, garnish them with [cèpes], finely minced and [sautéd] à la Bordelaise; place a fried egg on each garnished half-tomato, and arrange them in a circle on a dish, with fried parsley in the middle.
[485—HARVESTERS’ FRIED EGGS]
Fry as many [blanched] rashers of breast of bacon as there are eggs. Arrange in a circle on a dish, alternating the rasher with the eggs. Garnish the centre with large peas, cooked with [ciseled] lettuce and finely-sliced potatoes.
[486—FRIED POACHED EGGS]
This kind is recommended, because it may be served with various garnishes—either vegetables of the same nature, a [macédoine], vegetable purées, or divers cullises, sauces in keeping with the eggs, artichoke-bottoms, mushrooms, morels, &c. (sliced and [sautéd] in butter), or tomato-[fondue], &c.
After having properly drained and dried the poached eggs, which should have been prepared beforehand, dip them carefully in a Villeroy sauce (No. [108]), and arrange them, one by one, on a dish. When the sauce has set, pass the point of a small knife round the eggs to remove any excess of sauce; take them off the dish to treat them with an anglaise (No. [174]), and then roll them in very fine, fresh bread-crumbs.
Plunge them into very hot fat three or four minutes before serving; drain them on a piece of linen; salt slightly, arrange in a circle on a dish, and set the selected garnish in the middle.