Home › Eggs and Omelettes › Eggs and Omelettes

Eggs and Omelettes

THESE are specially useful for luncheon, and for dinner when maigre dishes are required. Some of them are suitable for savouries. At luncheon they are usually served first, as at a foreign déjeûner, but they are sometimes introduced as second-course dishes. This does not, of course, apply to the sweet omelettes.

Poached eggs, or Œufs pochés, may be served au jus, with brown gravy, garnished with fillets of anchovy placed crosswise on each egg; or au jambon, on oval slices of fried ham, with Poivrade sauce.

So-called "buttered" eggs-cooked with butter, etc. are served as Œufs brouillés.

Œufs brouillés aux pointes d'asperges, aux champignons, aux truffes, or au jambon, are dressed in the same way, with the addition of asparagus cut up, chopped mushrooms, truffles, or ham. brouillés à l'Indienne are cooked with butter, chopped onion, curry powder, etc.

Œufs au beurre noir-fried, and served in black. butter sauce. à la Suisse are baked in a dish lined with slices of cheese, covered with cream and sprinkled with grated cheese. au kari, or à l'Indienne, are poached in a sauce of milk, butter, onions, curry powder, etc. au miroir are baked with butter, etc., in the dish in which they are served. aux pistaches-mixed with cream, pounded pistachio nuts, etc., and baked. à la bonne femme-baked with chopped onions and vinegar. au soleil poached, dipped in batter and fried.

These are sometimes called en fritot. à la matelote poached, and served on croûtons, garnished with strips of anchovies and gherkins, with fine herbs sauce. à la Portugaise-poached, and served on croûtons, covered with half tomatoes filled with savoury stuffing. à la neige-spoonfuls of whipped whites poached in milk, etc.; served in the milk with yolks of eggs. en caisse-cooked in little soufflé cases half filled with breadcrumbs. au bouillon-steamed with stock in little moulds; served with gravy. à la Provençale-cooked in small moulds with brown sauce, chopped onions, etc., and served with brown sauce. à la Florentine are lightly boiled, shelled, and served on a purée of fowl, garnished with fried pastry straws.