Pour half a gill of hot tomato sauce ([No. 205]) on top of both eggs and cheese, equally divided. Now pour the balance of the garnishing over all, also equally divided; lightly sprinkle the top with a very little clarified butter, and then place in a brisk oven for eight minutes, so that it should get a good brown color. Remove from out the oven and immediately send to the table.
1400. Eggs à la W. M. Evarts.
—Have six hard boiled shelled eggs, carefully cut away the third part of each egg on the surface. Remove the yolks without breaking the whites, leave the whites on a plate until further action; thoroughly mash the yolks in a bowl with a spoon; add a teaspoonful of grated Parmesan cheese, a tablespoonful of Allemande sauce ([No. 210]), half a teaspoonful of anchovy sauce. Season with one tablespoonful of salt and half a teaspoonful of pepper. Knead all well together, then fill the inside of the eggs with the preparation, and giving them an oval shape a quarter of an inch over the surface. Cut three of the six pieces into small strips lengthwise a quarter of an inch thick, gently lay one strip over each egg crosswise—right in the centre, so that, when completed, they will represent small fancy baskets. Neatly decorate their surface with a little cooked jardinière; arranged in this way they will represent perfect baskets of abundance. Arrange a small layer of the preparation for each egg on a silver dish just wide enough to hold each one firmly. Place the eggs now on top of each layer, pour a gill of Colbert sauce ([No. 190]) around the dish, but none over the eggs. Cover them with a piece of well-buttered paper, then place in the oven—rather moderate—for two minutes. Take from out the oven and immediately send to the table.
1401. Eggs Stuffed à la Higgins.
—Prepare in a sautoire one ounce of good butter, two tablespoonfuls of grated Parmesan cheese, and a tablespoonful of grated Swiss cheese, place the sautoire on the corner of the range, slowly stir with the spatula until dissolved and well mixed. Cut one ounce of smoked beef tongue into very thin julienne shaped pieces, one good sized sound truffle, and four mushrooms cut the same way. Add now half a wine glass of white wine (but not sweet) to the cheese, mix the wine and cheese well together, then add the tongue, truffle, and mushrooms.
Cut six hard shelled boiled eggs in halves lengthwise, remove the yolks without breaking the whites; mash the yolks and place in the pan with the rest of the preparation, mix the whole well together for three minutes while cooking.
Stuff the twelve half whites with the preparation—up to the level; then close them, so as to represent six original eggs. Have a silver dish, lightly buttered, ready, then arrange the balance of the stuffing right in the centre of the dish, giving a pyramid shape; place the eggs at the base of the pyramid upright, so they will lightly lean against it.
Cover the whole with a gill of very thick tomato sauce highly seasoned, sprinkle a very little grated Parmesan cheese over all, then place in the oven for fifteen minutes. Remove from the oven and serve very hot.
1402. Eggs à la Geo. O. Jones.
—Take six hard shelled boiled eggs, cut away at the pointed end of each egg a piece half an inch thick, and at the other end a quarter of an inch thick. Remove the yolks with a small vegetable scoop, or with a pointed knife, mash the yolks in a bowl very fine, and lay them aside for further action.