Oeufs Brouillés Princesse (Scrambled Eggs Princesse)
Garnish scrambled eggs with asparagus lips and slices of truffle.
Oeufs Brouillés à la Reine (Scrambled Eggs à la Reine)
Fill a heated patty shell with a layer of scrambled eggs, a layer of creamed chicken, and a final layer of scrambled eggs. Garnish with a slice of truffle.
POACHED EGGS
Eggs to be poached must be very fresh. Vinegar may be used in the cooking water to give the eggs a rounder, more appetizing appearance. If necessary. eggs may be poached well in advance, trimmed and reheated briefly in salted lukewarm water at serving time. During the second heating they must not be allowed to cook or their texture will change.
Oeufs Pocbés (Poached Eggs)
Add 1 tablespoon vinegar and 1 teaspoon salt to 1 quart boiling water in a shallow pan. Break one egg at a time and slip it gently onto the surface of the water. Simmer the eggs over low heat 3 to 3 ½ minutes, or until the whites are firm. Using a perforated spoon, remove the eggs and trim them evenly.
Oeufs Pochés Béatrice (Poached Eggs Beatrice)
Place poached eggs on rounds of toast, cover them with Mornay sauce (see page 50) to which sliced cooked mushrooms have been added, sprinkle with grated Parmesan cheese, and brown under the broiler. Garnish one round of toast with asparagus tips and the other with tomato sauce.
Oeufs Pochés Bénédictie (Poached Eggs Benedictine)
Place a slice of broiled ham on half a toasted English muffin. Put a poached egg on the ham and cover it with hollandaise sauce (see March, 1955). Garnish with a slice of truffle.
Oafs Pochés Bourguignonne (Poached Eggs in Red Wine)
In a shallow pan bring to a boil 2 cups dry red wine with 1 small bay leaf, 1 tablespoon chopped shallots, 2 sprigs parsley, 1 clove garlic, 1 teaspoon salt, and a pinch of pepper. Poach the eggs in this liquid and. when the whites are set, transfer them to a basin of salted lukewarm water. Reduce the court-bouillon to one-third its Original quantity and, stirring vigorously, add gradually beurre manié composed of 1 tablespoon butter blended smoothly with 1 tablespoon flour. Correct the seasoning of the liquid with salt and add 2 tablespoons butter. Serve the eggs on rounds of toast with the sauce strained over them.
Oeufs Pochés Florentine (Poached Eggs Florentine)
Place a poached egg on a bed of cooked, drained and buttered spinach or purée of spinach. Cover it with Mornay sauce (see below), sprinkle with Parmesan cheese, and glaze lightly under the broiler. Serve with toast points.
Oeufs Pochés Portugaise (Poached Eggs Portugaise)
Place poached eggs on rounds of toast. Cover with Portugaise sauce combined with an equal quantity of Mornay sauce.
Portugaise Sauce
Melt 2 tablespoons butter in a saucepan, add 1 shallot, finely chopped, and ¼ cup red or white wine. Cook until reduced to 1/3 the original quantity. Add 2 tomatoes which have been peeled, seeded, and chopped and cook them until they are soft. Add ½ cup brown sauce, ½ cup tomato sauce, ½ teaspoon chopped parsley, ½ teaspoon salt. and a little pepper and bring to a boil.
Eggs en Cocotte
Brush a cocotte with melted butter, break an egg into it, and add 1 tablespoon sweet cream. Place the cocotte in a shallow pan of boiling water, cover it, and cook either on top of the stove or in a moderate oven (350° F.) for 10 to 12 minutes, or until the white is set. Garnish with asparagus tips, tomato, truffles, or sautéed chicken livers or break the eggs into a cocotte onto a bed of chicken hash, asparagus lips or tomato. The eggs may be coated with a light Mornay sauce, sprinkled with grated Parmesan cheese, and glazed under the broiler.
Mornay Sauce
Heat 2 cups béchamel sauce over a low flame, stirring constantly. When the boiling point is reached, add 1 tablespoon grated Parmesan cheese and 1 tablespoon grated Gruyère. Stir constantly with a small whisk until the sauce is smooth and thickened. Remove from the fire and finish with 2 tablespoons butter, added bit by bit.
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