Egg Molded a la Parisian, Also Called Talleyrand, Polignac, Polish Soyer

Eggs a la Parisienne are molded in mousseline molds (No. 1, Fig. 138), or else in oval ones of the same size. Cut two truffles into small dice; butter eight molds, strew the insides with the truffles and into each one break a whole fresh egg, salt and baste the top with a little butter; lay the molds in a sautoir with hot water reaching to half their height, and poach in a moderate oven for eight to ten minutes; when done to perfection turn out the eggs on a dish, covering the bottom of it with a little poivrade sauce (No. 522). Instead of buttering the molds they may be wetted in the inside with melted meat glaze (No. 402) and bestrewn with chopped parsley, truffles, mushrooms or cooked red beef tongue, or else a mixture of all these.