[538—COLD EGGS, RUBENS]
Season some cooked young shoots of hops with salt and freshly-ground pepper; add thereto some chopped parsley and chervil, and a purée of plainly-cooked tomatoes combined with just sufficient jelly to ensure the cohesion of the hops. Mould in oiled tartlet-moulds.
[196]
]Coat some well-dried, cold, poached eggs with white chaud-froid sauce; garnish with pieces of tarragon leaves, and glaze with jelly.
Turn out the tartlet-moulds; set an egg on each of the mouldings, and arrange them in a circle on a dish, placing between each egg a piece of very clear jelly, cut to the shape of a cock’s comb.
Garnish the centre of the dish with chopped jelly.
[197]
]CHAPTER XIII
SOUPS
Soups are divided into two leading classes, viz.:—
1. Clear soups, which include plain and garnished consommés.
2. Thick soups, which comprise the Purées, Veloutés, and Creams.
A third class, which is independent of either of the above, inasmuch as it forms part of plain, household cookery, embraces vegetable soups and Garbures or [gratined] soups. But in important dinners—by this I mean rich dinners—only the first two classes are recognised.