EGGS.
1395 | Eggs Molet.
—Take six fresh eggs, drop them all at the same time with a skimmer or a spoon into boiling water, and let boil for five minutes and a half, but no longer; lift them up, and immediately drop them into cold water for two minutes, then take them up carefully; peel them—seeing that the white is intact—then keep them in a little warm consommé or water. Have a quart of hot purée of chestnuts (No. 131), place it in the pastry-bag (No. 1079), in which you previously slide down a fancy tube (No. 3), then nicely decorate the border of a silver dish, large enough to hold the six eggs, also a little at the bottom to lay the eggs over. Place the dish in the hot oven for two minutes, then pour in the centre of the dish a gill of demi-glace sauce (No. 185); gently lay the eggs in the centre of the dish, and serve.
The above eggs can be served in various ways—with chicory garnishing, spinach, sorrel, Spanish sauce, plain, etc.