Poached Eggs a la Boeldieu and Eggs a la Benedick

Poach two or three eggs; scald two tomatoes just sufficiently to be able to peel off the skins; drain and cut them in slices, then in dice; put the pieces in a pan with oil and saute on a brisk fire until they have reduced their humidity without dissolving; season highly, and bestrew with chopped parsley. With these tomatoes fill two or three hollowed-out bread crusts (No. 52), and on each lay one of the poached eggs heated at the oven door, basting them over with good reduced veloute sauce (No. 415); range these crusts on separate plates.

Eggs a la Benedick.—Cut some muffins in halves crosswise, toast them without allowing to brown, then place a round of cooked ham an eighth of an inch thick and of the same diameter as the muffins on each half. Heat in a moderate oven and put a poached egg on each toast. Cover the whole with Hollandaise sauce (No. 501).