1411. Eggs à la Cockrane.
—Take two sweet Spanish peppers, one ounce of cooked smoked beef tongue, cut them with a tube into slices the size of a cent, place them on a dish with six mushroom buttons until further action. Chop up very fine one sound peeled shallot, and put in a sautoire with a teaspoonful of butter, let cook for two minutes on the hot range. Chop up very fine the remainder of the tongue and Spanish peppers, place them in the sautoire with the shallot, moisten with a tablespoonful of Madeira wine, let simmer for one minute, then add half a gill of tomato sauce ([No. 205]), and half a gill of Espagnole sauce ([No. 151]). Cook for two minutes. Add now the peppers, tongue, and mushrooms (which were laid on a dish) and let boil for one minute more. Arrange six fried bread croûtons on a hot dish. Poach six very fresh eggs as for [No. 404], and place one egg on each croûton, then with a larding needle take up one mushroom from the pan, and lay it on the top of the egg right in the centre, then take up a piece of pepper, lay it on the right of the mushroom, lengthwise, and then take up a piece of tongue, and place it on the left of the mushrooms, and continue the same with the rest of the eggs. Pour the remaining sauce around the dish, but not over the eggs, and immediately send to the table.
1412. Eggs à la Lloyd Aspinwall.
—Take out from a can six large cêpes, lay them on a dish, and with a tube two inches in diameter, cut them perfectly round; place them in a sautoire on the range, with a tablespoonful of clarified butter and a finely chopped sound shallot; let cook for three minutes on a brisk fire, tossing well once in a while. Season with a tablespoonful of salt, a teaspoonful of pepper, adding the third of a clove of garlic finely chopped up; toss all well for one minute longer, and then lay the pan on the corner of the range. Have a deep silver dish lightly buttered; take up the six cêpes from the pan, arrange them nicely around the dish, place the dish at the oven door to keep warm.
Chop up very fine the remaining trimming of the cêpes, place them in the same pan in which the cêpes were cooked, add half a teaspoonful of freshly chopped parsley, squeeze in the juice of half a medium sized sound lemon, add a gill of Espagnole sauce ([No. 151]), and let the whole boil for one minute; pour the sauce all around the cêpes, but not over them. Crack a fresh egg over each cêpe, being careful not to break the yolk, sprinkle a little salt over each egg, place them in the hot oven for two minutes; remove from out the oven, and immediately send to the table.
1413. Omelette Crême de Vanille à la R. A. C. Smith.
—Pour into a saucepan on the hot range two gills of fresh milk, add to it four ounces of powdered sugar, and also one vanilla bean, let come to a boil, take the pan from off the range, and let cool off. Remove the vanilla bean, dry it with a napkin, place it in a glass bottle with powdered sugar, cork it tightly, and use whenever necessary, as it will keep for any length of time. Add to the milk three heaped tablespoonfuls of rice flour—which can be had at Park & Tilford’s—and with a wire whip thoroughly beat together, place the pan on the hot range, and continually stir until it boils, then place the pan on the corner of the range, and let cook slowly for twelve minutes; strain it through a very fine hair sieve into a bowl, add to it a teaspoonful of fresh butter, mix it thoroughly, and then leave it in a warm place for further action.
Make an omelette exactly as for [No. 450], and just before folding the sides up place half of the preparation right in the centre, fold up, and gently turn it on a hot silver dish; place the rest of the preparation in the pastry bag ([No. 1079]), in which you previously slide down a small tube at the bottom, press down, make a small rose at each end of the omelette, dredge a little powdered sugar over the omelette, gently glaze it with a red iron, decorate the sides with any kind of dry cakes at hand, cut in triangular shape, and send to the table.
1414. Omelette à la Clark.
—Make preparation exactly the same as for [No. 1413], only substituting half a wine glass of Maraschino for the vanilla, and proceed with the rest precisely the same.