3048.—EGGS, IN MAYONNAISE ASPIC. (Fr.—Oeufs à la Courtet.)
Ingredients.—3 large tomatoes, 6 eggs, 1 oz. of butter, 2 tablespoonfuls of cream, salt, pepper, mayonnaise sauce, aspic jelly, salad.
Method.—Cut the tomatoes across in halves, squeeze out all the juice and remove some of the pulp. Beat the eggs, add the cream and seasoning to taste, pour the preparation into a stewpan containing the butter, and stir over the fire until it thickens. Let it cool, then fill the prepared tomatoes, piling the mixture somewhat high, and when quite cold coat first with mayonnaise sauce and afterwards with aspic jelly. Serve on a well dressed salad.
Time.—Altogether, about 1½ hours. Average Cost, 2s. Sufficient for 5 or 6 persons.
3049.—EGGS, MORNAY STYLE. (Fr.—Oeufs à la Mornay.)
Ingredients.—6 hard-boiled eggs, about 1 oz. of butter, 1½ oz. of grated cheese, ¼ of a pint of white sauce No. 222, nutmeg, salt, pepper.
Method.—Cut the eggs into thick slices, place them on a well buttered fireproof dish, and sprinkle them lightly with nutmeg and more liberally with salt and pepper. Add 1 oz. of cheese to the sauce, pour it over the eggs. Sprinkle thickly with cheese, and add a few tiny pieces of butter. Brown the surface in a hot oven, and serve.
Time.—To bake, about 5 minutes. Average Cost, 1s. Sufficient for 4 or 5 persons.
3050.—EGGS, PIÉMONTAISE STYLE. (Fr.—Oeufs a la Piemontaise.)
Ingredients.—6 eggs, 4 oz. Carolina rice, 3 or 4 ripe but firm tomatoes, 2 tablespoonfuls of grated Parmesan cheese, 2 slices of bacon fried and cut into fine strips, black pepper, stock, salt, pepper.
Method.—Wash and drain the rice, cover it with stock and boil gently until soft and dry, adding more stock when necessary. Meanwhile squeeze the juice from the tomatoes and chop them finely. When the rice is ready add to it the tomatoes, bacon, cheese and a good seasoning of salt and pepper, and press into a flat mould, which afterwards invert on to a hot dish. Fry the eggs in clarified butter or oil, trim them neatly, and arrange them in a circle round the rice shape. Place a tiny pinch of black pepper in the centre of each yolk of egg, and serve.
Time.—About 1½ hours. Average Cost, 1s. 8d. Sufficient for 5 or 6 persons.
