No. 784
Eggs, Bustard, Plover and Sea-Gull
Œufs de Vanneaux, de Pluviers et de Mouettes
Oil over some small crimped paper cases, one inch in diameter, lay them upside down on a grater and push in the oven to stiffen without coloring, set them away to cool, then fill as high as the top through a pocket garnished with fresh butter, or else lobster butter (No. 580), or even half of each. Lay in the middle of each case a bustard's egg, after boiling it and removing the shell. In order to cook these eggs, they must be put in cold water and boiled for eight minutes, then cooled off, and the shell broken gently, remove and wash the egg well. Dress the cases crown-shaped on a dish, and garnish the center either with water-cress or else very green parsley stalks.