Ragout For Eggs In Chaudfroid A La Bbress0ire

Take half a pint of good-flavoured chicken stock or clear soup that is quite in a jelly in strength equal to aspic, mix with it half a pint of stiffly-whipped double cream, a dust of coralline pepper and a little salt, one ounce of grated Parmesan cheese, three ounces of finely-minced cooked chicken, two ounces of lean cooked ham, minced, three hard-boiled yolks of eggs cut into tiny dice shapes, and two ounces of pate de foie grew that have been rubbed through a sieve; mix up well together, stir on ice till it begins to set, then use.

Egg A La Millais Oeuf A La Millais

Take a large egg mould and line both halves about one-eighth of an inch thick with strong aspic jelly. Then take four or five new-laid eggs and boil them for eight minutes, and when cold shell and cut them in slices about a quarter of an inch thick and place them on a baking-tin or dish and mask them lightly over with liquid aspic jelly, to prevent them breaking when being arranged in the mould; then ornament the mould with these slices, arranging them to overlap straight down, commencing in the middle of the mould and garnishing round each, by means of a forcing bag and a small plain pipe, with chopped truffle and ox tongue (as below). Set each layer of the egg garnish with a little aspic jelly to keep it in place; when both halves of the mould are covered with the garnish, fill up the inside of each part with a chicken cream (as below), and when about to close up the mould put in each part about two tablespoonfuls of liquid aspic to join the parts firmly together, and tie the mould over with a piece of broad tape to keep it close. When cold, arrange some finely-chopped aspic jelly on the dish on which the egg is to be served, and then dip the mould into hot water and turn out the egg on the chopped jelly; garnish round the edge with halves of cooked artichoke bottoms, seasoned with salad oil and tarragon vinegar, and on these arrange a Mayonnaise of cooked potatoes (see recipe), and here and there round the dish place little blocks of cut aspic jelly. Serve this dish for a cold entree or for any cold collation enough for six to eight persons.

Truffle For Egg A La Millais

Chop one or two truffles up finely and mix them with enough liquid aspic jelly to cover them; then mix together on ice till set, put into the forcing bag with a plain pipe, and use.

Tongue For Egg A La Millais

Chop up one ounce of lean cooked tongue or ham, put it into a little stewpan with enough aspic jelly to cover it, and dissolve; add a few drops of carmine to give it a brighter colour, stir till set, then use.

Chicken Cream For Egg A La Millais

Take a quarter of a pound of cooked chicken or pheasant, etc, pound it till smooth, and then mix it with a quarter of a pint of good-flavoured Veloute sauce (vol. i.) in which a quarter of an ounce of Marshall's gelatine is dissolved; rub it through a hair sieve, and then mix it with two tablespoonfuls of cooked cucumber that has been cut up in tiny dice shapes, and a quarter of a pint of stiffly-whipped cream, two chopped French gherkins, and one ounce of chopped lean ham or tongue, and stir on ice till it begins to set, then use.