Home › Eggs and Omelettes › Eggs and Omelettes: Parmesan-with

Eggs and Omelettes: Parmesan-with

Œufs à la Béchamel are hard-boiled, cut in halves, and served in Béchamel sauce. à la Norfolk-hard-boiled, cut in halves, breadcrumbed and fried; served with Piquante sauce. au velouté-hard-boiled, cut in slices and served in white sauce. à la Tripe-slices of eggs with slices of onions and Béchamel sauce. au gratin-slices in layers with white sauce, grated Parmesan, etc.; sprinkled with breadcrumbs and grated Parmesan, and baked. à l'aurore-shred hard-boiled whites of eggs in Aurora sauce, in layers with grated Parmesan and the yolks of the eggs powdered. à la St. James--boiled hard in moulds, the yolks mixed with chopped truffles and put back into the whites; served in Mayonnaise sauce with chopped truffles. farcis, or en canapés-hard-boiled and cut in halves, the yolks mixed with chopped parsley, butter, etc., and put back into the whites; à la crème, they are served with Béchamel sauce. farcis au Parmesan have a cheese stuffing, and are served with cheese sauce. à la Normande have a stuffing with pounded shrimps, etc., and are garnished with small salad. à la Poonah have an anchovy and shrimp stuffing, and are served with rice, and curry sauce. 4 Œufs en aspic-slices of hard-boiled eggs set in a mould of aspic.

Beignets aux œufs are slices of hard-boiled eggs, dipped in batter and fried.

Crépinettes d'œufs à la Soubise are slices of hardboiled eggs, coated with Soubise sauce, wrapped in pork caul, breadcrumbed and fried.

Plovers' or Lapwings' eggs are set in a mould of aspic, or served with a border of aspic round them, as Œufs de pluviers, or vanneaux, en aspic, or à l'aspic. À la Charmante, they are set in little moulds of aspic garnished with strips of beetroot, gherkin and white of egg, and are served with a mayonnaise of shred cucumber and celery.

OMELETTES.