Les Oeufs Mollets (Coddled Eggs)
Put eggs in boiling water to cover, lower the heat at once, and simmer 5 to 6 minutes. Plunge the eggs immediately into cold water and when they arc cool enough to handle remove the shells. If the eggs are not to be served at once, they may be briefly heated in lukewarm, salted water before serving. Eggs mollet may be served in any way suggested for poached eggs. The whites of these eggs arc firm, the yolks soft.
Les Oeufs à la Tripe (Creamed Eggs and Onions)
Melt 2 tablespoons butter in a saucepan, add ½ cup chopped parboiled onions, and sauté slowly until they are soft but not brown. Add 2 tablespoons flour and salt and pepper to taste, and blend well. Add gradually 2 cups hot milk and cook, stirring constantly, until the sauce thickens. Simmer it until it is reduced by one-third, fold in 6 hard-cooked eggs, sliced into strips, and serve in heated cocottes.
Hot Deviled Eggs
Cut in half lengthwise 6 hard-cooked eggs. Mash the yolks with 1 teaspoon prepared mustard, A tablespoons béchamel sauce (see page 69), and ½ teaspoon salt. Stuff the egg whites and press the halves together. Put one stuffed egg into each of 6 individual buttered casseroles and add Mornay sauce (see page 50) to cover, using 2 cups in all. Sprinkle with grated Parmesan cheese and brown under the broiler flame. Sprinkle with paprika and serve very hot. This is a suitable serving for hors d'oeuvre. For an entrée, use 2 eggs per serving.
Oeufs à l'Aurore (Stuffed Eggs Aurora)
Cut in half lengthwise 6 hard-cooked eggs. Mash the yolks with 1 ½ tablespoons butter, 3 tablespoons concentrated tomato purée, ½ teaspoon salt, and a dash of pepper. Stuff the egg whites, arrange them on a shallow buttered casserole, and pur the casserole in a moderate oven (350° F.) until the eggs are heated through but not browned. Combine ½ cup concentrated tomato purée with 1 cup boiling béchamel sauce (see page 69) and coat the eggs with this mixture. Sprinkle with 1 hard-cooked egg. chopped, and with parsley and chervil. This is a suitable serving for hors-d'oeuvre. For an entrée, use 2 eggs per person.
SHIRRED EGGS
Eggs which are baked or broiled in shallow ramekins are called shirred eggs. The ramekins should be heated and a little butter melted in them before the eggs are put in the dish. Then the eggs arc baked in a moderate oven (350° F.) or grilled 4 inches from a medium broiler flame with a bit of butter on the yolks for 10 to 12 minutes. The eggs arc cooked when the whites are set.
Oeufs sur le Plat Américaine (Shirred Eggs à l'Américaine)
Garnish shirred eggs with a broiled Sausage link, a sautéed chicken liver, a strip of broiled bacon and a broiled tomato half.
Oeufs au Beurre Noir (Shirred Eggs in Black Butter)
Break 2 eggs into a shallow ramekin and bake in a moderate oven (350° F.). Take the eggs from the oven before the whiles are set and pour over them 1 tablespoon butter which has been seasoned with a dash of vinegar and cooked until dark brown. The hot butter will finish cooking the eggs. Garnish with ½ teaspoon capers.
Oeufs sur le Plat Optra (Shirred Eggs Opéra)
Garnish one side of a ramekin containing shirred eggs with sautéed chicken livers in Madeira sauce (see “The Last Touch”), the other side with cooked asparagus tips.
Oeufs sur le Plat Bibesco (Shirred Eggs Bihesco)
Arrange 3 thin slices of ox-tongue in a buttered ramekin. Break 2 eggs into the ramekin and bake in a moderate oven (350° F.) for 10 to 12 minutes, or until the whites are set. Garnish each egg with a ring of Périgueux sauce.
Sauce Périgueux
Brown lightly 2 shallots, chopped, and ½ onion, thinly sliced, in 1 generous tablespoon goose fat, pork fat, or butter. In another saucepan heat ¾ cup white wine. Add 1 tablespoon brandy, which has been ignited and burned out, or use the same amount of Madeira.
Add 1 teaspoon flour to the shallots and onion and brown the roux lightly. Moisten with a little bouillon and add the wine. Cover and simmer on a very low fire, stirring often, for 20 minutes. Pass the sauce through a fine sieve, add 1 or more truffles, finely diced, and cook for 2 or 3 minutes.
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