Egg Molded a l'Echiquier—in Cases

Prepare a paste with fresh lobster butter (No. 580), an equal amount of white bread-crumbs, some chopped parsley and half as much cooked and chopped crawfish or lobster tail. With this paste cover the bottom and sides of some round china cases shaped the same as the paper cases shown in Fig. 439, leaving an empty space in the center, and into this break a fresh egg; season and cover with a little butter. Set the cases on a small baking pan containing a little hot water, push it into a slack oven and cook the eggs; pour a little veloute sauce (No. 415), over each egg, having it well buttered with lobster butter, and sprinkle chopped lobster coral over the whole.