[487—FRIED EGGS A LA PORTUGAISE]
Place each of the fried eggs upon a half-tomato à la Portugaise, i.e., stuffed with rice after having been previously half-baked in the oven. Arrange in a circle on a dish, and garnish the centre with [concassed] tomatoes [sautéd] in butter.
[488—FRIED EGGS A LA PROVENÇALE]
Put each fried egg on a half-tomato on a large, thick slice of egg-plant, seasoned, rolled in flour, and fried in oil.
Set in a circle on a dish, with fried parsley in the centre.
[185]
][489—FRIED EGGS A LA ROMAINE]
Place the eggs, fried in oil, on little, oval [subrics] of spinach. The preparation of spinach should have anchovy fillets, cut into dice, added to it.
[490—FRIED EGGS A LA VERDI]
Cut six hard-boiled eggs lengthwise. Remove the yolks, pound them with two oz. of butter, and add thereto two tablespoonfuls of thick, cold Béchamel, two tablespoonfuls of cooked herbs, and one tablespoonful of lean ham, cooked and chopped. Garnish each half-white of egg with a good tablespoonful of this preparation, and smooth it with the blade of a small knife, shaping it in such wise as to represent the other half of the egg. Dip each whole egg, thus formed, into an [anglaise], and roll in fine, fresh bread-crumbs. Plunge in hot fat six minutes before serving, and dish on a napkin, with fried parsley in the centre. Send, separately, to the table a garnish composed of asparagus-heads.