[460]. Eggs with Cucumbers. Pare and cut in slices six cucumbers; put them in a frying-pan with two ounces of butter, a tablespoonful of chopped shallots, the same of chopped parsley, six tablespoonfuls of consommé (stock, [Art. 1]), and mix all well together with a tablespoonful of flour, a little salt, pepper, and nutmeg; when the cucumbers are thoroughly done, add a dozen hard-boiled eggs and a glass of cream; boil five minutes, and serve very hot.
[461]. Poached Eggs au Jus. Put a pint of consommé (stock, [Art. 1]) in a saucepan and reduce it one half; poach eight eggs, put them on a dish, pour your consommé over them, and serve.
[462]. Poached Eggs with Asparagus. Cut off the green ends, about half an inch in length, of two bunches of asparagus; wash them, then boil them about fifteen minutes in two quarts of boiling water and a pinch of salt; if perfectly tender, drain them and mix them with a gill of sauce Allemande ([Art. 81]) and a pinch of sugar. Poach eight eggs, place them on top of your asparagus, and serve.
[463]. Poached Eggs with Wine Sauce. Poach ten eggs, which place on toast and cover with a sauce Allemande ([Art. 81]) to which you have added a wineglass of sherry.
[464]. Eggs à la Marseillaise. Chop fine a clove of garlic, to which add eight tablespoonfuls of sweet oil, three tablespoonfuls of vinegar, and a tablespoonful of anchovy sauce; season highly with salt and pepper, mix all well together, add a tablespoonful of capers, and place on top a dozen cold hard-boiled eggs cut in two.
[465]. Eggs with Sauce Mayonnaise. Cut a dozen cold hard-boiled eggs in two, which place on slices of toast, and cover with a sauce Mayonnaise ([Art. 113]).
[466]. Eggs à la Huguenot. Put a glass of consommé (stock, [Art. 1]) in a saucepan on the fire; reduce three quarters, pour it on a dish, into which break a dozen eggs, sprinkle them with salt and pepper, send them to a moderate oven for about six or seven minutes, and serve; your eggs must be soft.
[467]. Eggs en Timbale. Break a dozen eggs in a bowl, add a little salt, pepper, and a glass of cream; beat them well, strain them, and put them in eight little tin molds which you have buttered; then place these in a pan containing water; send to the oven, and, when the eggs are sufficiently consistent to turn out of the molds, serve very hot. You may serve with this dish, if desired, a sauce béchamel ([Art. 83]).
[468]. Eggs à la Jardinière. Peel and cut in small pieces two onions, which put in a saucepan on a gentle fire, with two ounces of butter, a little salt and pepper; when beginning to color, mix well with them a glass of cream, which boil for a few moments and allow to become half cold; then beat up well with the foregoing ingredient six eggs. Pour all together on a dish, and send to a moderate oven for about six or seven minutes, and, when well colored on top, serve.