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Classic
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page 67
172. OEUFS A LA CHRISTOHPE COLOMB.
PROPORTIONS.--For five persons:
Poached eggs..........6.
Toasts.................6.
Pate de foie gras......1/4 lb.
Jelly of meat..........1/4 lb.
Butter.................
Time.--1/2 hour.
PREPARATION.--1st. Make small toast about 2 1/2 inches in diameter and 1 inch
thick, fry them in butter, lay over a coat of "Pate de Foie Gras" about 1/4 inch
thick, taking care to leave a hole in the middle. 2d. Dispose them on a warm
dish and place upright on each toast in the hole menaged in the "Pate de Foie
Grass" an egg poached as indicated No. 9 and carefully shelled. 3d. Let melt in
a sauce pan 1/4 lb. of "Jelly of Meat" and 1/4 fresh butter, mix well the whole,
don't allow to boil and pour over the eggs.
173. OEUFS A LA TZARINE.
EGGS A LA TZARINE.
PROPORTIONS.--For five persons:
Bread............5 pieces.
Eggs............5.
Butter...........3 tablespoonsful.
Salt and pepper..A little.
Time.--1/2 hour.
PREPARATION.--1st. Cut 5 pieces of bread about 3 inches in diameter and 3 inches
in height. Cut the crust off and make in the middle of each a hole about 1 1/2
inches in diameter and 2 inches deep, fry these toasts in butter. 2d. Dispose
them in a buttered dish, break a fresh egg in every hole, sprinkle over some
salt and pepper, place about 1 teaspoonful butter on each egg, and let them bake
for 5 minutes.
NOTE. This dish, notwithstanding its simplicity, may be served for the most
fashionable breakfasts or lunches and was highly appreciated by the late
Tzarine.
174. OEUFS FRITS.
FRIED EGGS.
PROPORTIONS.--For one person:
Eggs.................2.
Olive oil.............2 tablespoonsful.
Time.--10 minutes.
NOTE. The eggs should be fried one at a time.
*Eggs should be fried just at the moment of serving and be very warm to be
palatable; therefore we do not recommend them when there are more than 4 or 5
persons.
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