3045.—EGGS, FLORENTINE STYLE. (Fr.—Oeufs à la Florentine.)
Ingredients.—6 poached eggs, 6 pastry croustades, spinach purée, ⅓ of a pint of white sauce No. 222, 1 level dessertspoonful of grated Parmesan cheese.
Method.—Spread a thin layer of spinach purée at the bottom of each croûstade, put in an egg, and cover with sauce which must be previously mixed with the cheese and seasoned to taste. Make thoroughly hot and serve.
Time.—10 minutes, in addition to time spent in preparing eggs, croûstades and spinach. Average Cost, 1s. 5d. Sufficient for 5 or 6 persons.
3046.—EGGS IN BAKED POTATOES. (Fr.—Oeufs à la Parmentier.)
Ingredients.—6 eggs, 3 large potatoes, 1 oz. of grated cheese, ½ an oz. of butter, ⅓ of a pint (about) of Béchamel or white sauce No. 178 or 222, breadcrumbs.
Method.—Wash and scrub the potatoes, bake them, cut them in halves, and scoop out the greater part of the inside. Poach the eggs and trim them neatly. Put a little sauce in each halved potato, and add an egg. Mix the remainder of the sauce with half the cheese, and spread it lightly over the eggs. Sprinkle first with breadcrumbs, then with cheese, add little bits of butter, brown the surface in a hot oven, and serve.
Time.—Altogether, 1½ to 1½ hours. Average Cost, 1s. to 1s. 3d. Sufficient for 5 or 6 persons.
3047.—EGGS, IN CASES (Fr.—Oeufs en Caisses.)
Ingredients.—6 eggs, 1 tablespoonful of grated Parmesan cheese, 2 tablespoonfuls of breadcrumbs (about), 2 tablespoonfuls of cream, 1 teaspoonful of chopped parsley, 1 finely chopped shallot, butter, salt, pepper, 6 china or paper ramakin cases.
Method.—Brush the inside of the ramakin cases over with clarified butter or oil, and place them on a baking-tin in the oven for a few minutes. Fry the shallot in a little butter, then drain and put it equally divided into the cases. To the breadcrumbs add half the cheese and parsley and a good seasoning of salt and pepper, and put an equal amount of the mixture into each case. Add very small piece of butter, carefully break and put in the eggs, and sprinkle with salt and pepper. Pour a little cream over each egg, add the remainder of the cheese, bake in a moderate oven until set, then sprinkle with parsley and serve.
Time.—To bake, about 6 minutes. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons.
