1407 | Eggs à la Belmont.
—Place in a sautoire eight well washed sound mushrooms, with half an ounce of butter, on the hot range, squeezing in just one drop of lemon juice, let gently simmer for three minutes; add a sound finely sliced up truffle, also half a wine glass of Madeira wine; let reduce to one half, which will take about three minutes, add then a gill of Espagnole sauce (No. 151) and cook for three minutes longer.
Prepare twelve small paté de foie gras balls the size of a Malaga grape, gently dip them in beaten egg, then in fresh bread-crumbs, and then fry them in very hot fat for two minutes, or until they obtain a good golden color, remove them with a skimmer, and lay them on a napkin to drain. Take up the mushrooms and truffles with a skimmer from the sauce, arrange them in two clusters, one at each end of the dish, as well as the twelve croquettes, also in clusters, six on each side of the dish.
Poach six very fresh eggs exactly as in No. 404. Cut out from an American bread six round croûtons, arrange them on the hot dish all around. Plunge into hot broth or consommé six artichoke bottoms, take them up and place one on each croûton. Pour the sauce right in the middle of the dish, but not over the eggs; place a slice of truffle on top of each egg, and serve.