[469]. Poached Eggs with Purée of Sorrel. Clean and wash well two quarts of sorrel, put it in a saucepan with a pint of water and a pinch of salt; after boiling a few moments, drain it and press through a sieve; then put it again in a saucepan with two ounces of butter, a tablespoonful of flour, a pinch of salt, pepper, and nutmeg; when beginning to color slightly, mix well with your sorrel two sherry-glasses of consommé (stock, [Art. 1]) and a glass of cream. Boil ten minutes, remove your saucepan from the fire, and, when boiling ceases, add the yolks of two eggs well mixed in two tablespoonfuls of water or milk; poach eight eggs, place them on top of your purée of sorrel, and serve.
[470]. Aspic with Eggs. Prepare some aspic ([Art. 278]), pour a small quantity in a mold, let it become perfectly cold, then cover entirely with thin slices of cold ham; put another layer of jelly on top, and allow it to become cold, as the first, then place on top of this cold poached eggs, which cover with a layer of jelly, and, when cold, continue with alternate slices of ham, jelly, and eggs, until your mold is filled, which, if hollow in the center, fill with either some of the jelly cut in small pieces, or a cold sauce remoulade ([Art. 109]).
[471]. Eggs au Gratin. Take two ounces of bread-crumbs, the same of grated Parmesan cheese, an ounce of butter, a pinch of pepper, salt, and nutmeg, and the yolks of three eggs; mix all well together and send to the oven; when beginning to color, break on top of this mixture eight eggs, sprinkle some grated Parmesan cheese on top, and, when the eggs are done, serve immediately.
[472]. Eggs à la Lyonnaise. Cut two onions in small pieces, put them in a saucepan on a very gentle fire, with two ounces of butter, a pinch of salt, pepper, and nutmeg; when colored, add to them a gill of béchamel sauce ([Art. 83]) and twelve hard-boiled eggs cut in round slices; pour all together in a dish, cover with bread-crumbs and a very little melted butter; send to the oven, and, when colored a light brown, serve.
[473]. Eggs à la Portugaise. Divide five hard-boiled eggs in two, cutting them through their length; pound the yolks in a mortar, with an equal quantity of butter, and fresh bread-crumbs which you have soaked in milk, and then press from them nearly all moisture; add a little salt, pepper, and nutmeg, pound all well together, and then thoroughly mix with these ingredients a raw egg; fill each half of your white of egg with the foregoing paste, giving to it the form of a whole egg; dip each egg in beaten eggs, cover with bread-crumbs, fry in hot lard, and serve plain or with a tomato sauce ([Art. 90]).
[474]. Eggs en Turban. Cut ten hard-boiled eggs in two around the middle; make a farce as in the preceding article; take the end, about five inches in length, of a round loaf, which place in a buttered pan, with half of your farce arranged in a circle around it; place your eggs on top of this, one quite close to the other, cover them all but the ends with your farce; butter a paper, which should be the height of your eggs, tie it around them, put a little melted butter on top of the eggs, and send to the oven for about thirty-five minutes. See if your farce is firm, remove the round of bread in the middle, also the buttered paper; pour in the middle a sauce béchamel ([Art. 83]), to which you have added a teaspoonful of chopped parsley, and serve.
[475]. Poached Eggs with Anchovy Sauce. Take half a pint of white or butter sauce ([Art. 84]), to which add a teaspoonful of anchovy sauce and the juice of a lemon; poach eight eggs, pour the sauce over them, and serve.
[476]. Poached Eggs with Anchovy Toast. Spread eight pieces of toast with anchovy paste, on which put a little glaze ([Art. 179]); poach eight eggs, place each egg on a piece of toast, and serve very hot.
[477]. Curried Eggs with Rice. Cut in two, lengthwise, ten hard-boiled eggs, add them to half a pint of very hot Allemande sauce ([Art. 81]), to which add a teaspoonful of curry paste; serve them with a border of boiled rice, or the rice in the center and the eggs and sauce around it.