Mince some boiled ham very fine. Moisten it with white sauce and raw egg, just enough to make a consistent paste. Line individual buttered timbale molds with a thin layer of the ham paste. Break an egg in the center of each one, and poach them in the oven eight to ten minutes, as directed for eggs à la Polignac. Place a little white or Béchamel sauce on the serving dish; turn the eggs onto it, and put a spoonful of sauce on the top of each one, letting it run over, and partly mask them, as the color of the ham is not attractive. Garnish with parsley. Another receipt for ham and eggs is given on page [178]. Any other meat may be used in the same way.
POACHED EGGS ON ANCHOVY TOAST
(A SUPPER DISH)
Cut toasted bread into circles; spread them with anchovy paste, and place on each piece a poached egg prepared as directed in receipt No. 1.
POACHED EGGS WITH ANCHOVY
(AN ENTRÉE FOR LUNCHEON)
Cut bread into circles and toast them; spread them lightly first with anchovy paste, then with a layer of ham or tongue chopped very fine, seasoned well, and a little moistened with stock or white sauce. Cover the top with whipped white of egg; place a raw yolk in the center of each one. Bake them in the oven for one minute, or just long enough to well heat the egg.
POACHED EGG WITH TOMATO
Cut bread into slices three quarters of an inch thick, then into circles. With a smaller cutter cut half way through the bread, and remove the center, leaving a form like a patty case. Fry them in hot fat to an amber color; fill the centers with well seasoned tomato purée, and place on the top of each one a French poached egg.