442. Eggs à la Chipolata.
—Prepare twelve eggs as for [No. 437], and cover them with a pint of hot Chipolata garnishing ([No. 232]), and serve very hot.
443. Eggs à l’Alsacienne.
—Fry twelve eggs as for [No. 437], only putting them on a long dish. Add one chopped onion to four ounces of finely minced calf’s liver, quickly toss them on a brisk fire for about eight minutes, then pour in about six to eight drops of vinegar, a pinch of salt, and a little pepper to season. Garnish both ends of the dish with this, then serve.
444. Eggs à l’Aurore.
—Boil twelve eggs until hard, then let them cool; shell them, and separate the yolks from the whites, putting the former into a mortar, adding one ounce of fresh butter, a pinch of salt, half a pinch of nutmeg, the same of ground spice, and three raw egg yolks; pound all well together. Mince the whites, and put them in a sautoire with a pint of well reduced béchamel ([No. 154]), cook without boiling, although letting them attain a good consistency; place them on the dish used for serving, lay the pounded yolks on top, and garnish with twelve square sippets of bread dipped in beaten egg, and put in the oven to brown for about four minutes; then serve.
445. Eggs à la Polonaise.
—Cut twelve hard-boiled eggs in halves, separate the whites from the yolks, and pound the latter in a mortar, adding about one ounce of butter, a pinch of salt, half a pinch of ground spice, a saltspoonful of grated nutmeg, and five raw yolks; when well blended, without any lumps, strew half a tablespoonful of very finely chopped parsley over, and add the whites of the five eggs well beaten. Garnish the bottom of a baking-dish with this preparation, laying it in about a finger thick; also fill the whites with a part of it, making them have the appearance of whole eggs. Arrange them tastefully on top, and set the dish in the oven; brown slightly for about five minutes, remove it from the oven, lay the dish on top of another, wipe the sides carefully, and serve immediately.
446. Eggs à la Sauce Robert.
—Peel two medium-sized onions, and remove the hearts, cut them in slices (the hearts), and put them with a tablespoonful of butter in a saucepan on a brisk fire, and brown them well. Moisten with a cupful of lean broth, season with a pinch of salt and half a pinch of pepper, cook, and let the sauce reduce for about ten minutes. When ready to serve, cut eight hard-boiled eggs into slices, mix them in the preparation, and let heat together without boiling for two minutes; finish with a teaspoonful of diluted mustard, and then serve.