Soft Eggs for Epicures

Fry in clarified butter some hollowed crusts the shape of an egg (No. 52), having one for each; line the interiors with a bed of foies-gras puree, and range a hot soft egg over. Pour into a saucepan some tomato puree (No. 730), strained through a fine sieve, and incorporate, beating it in, some lobster butter (No. 580), a dash of tarragon vinegar, and a little shallot cut in one-eighth of an inch squares, and blanched. Dress the crusts (Fig. 570), and pour the sauce over.