Eggs Molded with Foies-Gras—in Cases

Brush over with butter six round crimped paper cases (Fig. 439) having them three inches across at the opening, two at the bottom, and an inch and a quarter high. Rub a little pate-de-foies-gras from a terrine through a fine sieve, and mix slowly into it some melted glaze (No. 402), and as much chicken quenelle forcemeat (No. 89) as foies-gras. Spread a layer of this on the bottom of each case, poach the forcemeat in a slack oven, and then break an egg on top of each one; scald the yolks with hot melted butter applied with a brush; season the whites with salt, and range the cases on a grate; lay this on a baking-sheet, and cook the eggs in a slow oven from eight to ten minutes, then place each case inside another paper one, having it larger and very clean, and dress on a folded napkin. The foies-gras forcemeat can be replaced by one of fish, game or chicken, with a salpicon of either shrimps, mushrooms or truffles.