CREAMED POACHED EGGS
Poach eggs, the French style preferred. Lay them on rounds of bread sautéd in butter. Arrange them symmetrically and pour over them a plentiful amount of white sauce made partly of stock, and having the yolk of one or two eggs stirred in after it is taken from the fire. Garnish the dish with a large bunch of parsley, or a bunch of nasturtiums.
The dish may be varied by placing a very thin slice of broiled ham under each egg; or the eggs may be covered with a tomato sauce.
NO. 31. CREAMED EGG BASKETS ON BEAN PURÉE.
CREAMED EGG BASKETS
Boil the eggs hard. Cut them in two lengthwise and remove the yolks. Drop the whites into hot water so they will be warm when needed for use. Mash the yolks and mix them with a little white sauce, or with stock, or with cream and a little butter and salt. Beat the mixture until it is smooth and light. Press the paste through a pastry-bag and star tube into the hollows of the white halves, and insert handles made of thin slices of celery cut from the green ends. Arrange the little baskets on a bed of any kind of well-seasoned vegetable.
In illustration the center is bean purée (see page [98]) pressed through a pastry-bag.
NO. 32. POACHED EGGS WITH GREENS.