Have a hot dish, arrange six fried bread croûtons over it. Take the eggs from out the oven, and place one on each croûton.
Plunge six small anchovies into hot water, take them up and dry well, arrange one around each egg in the centre, so as to represent a ring.
Cut up a medium sized sound truffle into twelve small slices, triangular shape, then place one slice on top of the egg right in the centre on each side of the anchovy, proceed the same with the rest.
Pour a gill of hot Colbert sauce ([No. 190]), in the centre of the dish, but not over the eggs, and then send to the table.
1406. Eggs à la Mme. Morton.
—Carefully crack six fresh eggs on a saucer; heat in a frying pan on the hot stove one tablespoonful of clarified butter, then drop in one egg and fry for two minutes, lift it up with a palette knife, carefully lay it on a hot dish, and continue the same with the other five.
Prepare six well designed round bread croûtons as for [No. 133]. Lay a very thin slice, the size of the croûton, of pâté de foie gras over each croûton, and then with a round paste cutter, two inches and a half in diameter, place it right in the centre of each egg taking special care to keep the yolks exactly in the centre, so as to cut away the white of each egg evenly from all around each yolk. Place one egg on top of each croûton, pour a gill of hot Périgueux sauce, ([No. 191]), around the eggs, but not over them, and send to the table.
1407. Eggs à la Belmont.
—Place in a sautoire eight well washed sound mushrooms, with half an ounce of butter, on the hot range, squeezing in just one drop of lemon juice, let gently simmer for three minutes; add a sound finely sliced up truffle, also half a wine glass of Madeira wine; let reduce to one half, which will take about three minutes, add then a gill of Espagnole sauce ([No. 151]) and cook for three minutes longer.
Prepare twelve small paté de foie gras balls the size of a Malaga grape, gently dip them in beaten egg, then in fresh bread-crumbs, and then fry them in very hot fat for two minutes, or until they obtain a good golden color, remove them with a skimmer, and lay them on a napkin to drain. Take up the mushrooms and truffles with a skimmer from the sauce, arrange them in two clusters, one at each end of the dish, as well as the twelve croquettes, also in clusters, six on each side of the dish.