437. Eggs à la Meyerbeer.
—Butter a silver dish and break into it twelve fresh eggs; or, if desired, use six small silver dishes, breaking two eggs into each one; then cook them on the stove for two minutes. Cut six mutton kidneys in halves, broil or stew them according to taste, then add them to the eggs, and serve with half a pint of hot Périgueux sauce ([No. 191]) thrown over.
438. Eggs à la Reine.
—Prepare twelve eggs as for the above ([No. 437]), cook them for two minutes. Make a garnishing of one ounce of cooked chicken-breast, one finely shred, medium-sized truffle, and six minced mushrooms. Moisten with half a pint of good Allemande sauce ([No. 210]), heat it up well, but do not let it boil; then pour over the eggs and serve immediately.
439. Eggs à la Turque.
—Cook twelve eggs the same as for [No. 437], and pour over them six chicken livers, tossed gently but rapidly in a saucepan on a brisk fire with one ounce of butter for three minutes, and then with a spoon remove all the butter from the saucepan. Season with a pinch of salt, and half a pinch of white pepper, adding half a glassful of good Madeira wine. Reduce it to one half, then add one gill of hot Madeira sauce ([No. 185]), heat up a little, and then pour the sauce over the eggs and serve.
440. Eggs à l’Impératrice.
—Cook twelve eggs exactly as in [No. 437], arranging six small slices of pâté-de-foie-gras, one on top of each egg, and serving very hot.
441. Eggs à la Suisse.
—Fry twelve eggs as for [No. 437]; after cooking for two minutes, cover with half a pint of hot tomato sauce ([No. 205]), and add three cooked sausages, cut in two, also a little grated cheese, then send to the table.