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Molded Eggs

(A La Polignac)


Butter well some individual timbale molds; chop some parsley very fine, and powder the inside of the buttered molds with it. To do this, place a teaspoonful of the parsley in a buttered mold, cover it with the hand and shake it well; then invert the mold, and strike it on the table to free it of all that is loose. Break into each mold an egg, letting it go in slowly from the side so no air bubbles will be held, as they make holes and uneven surface in the cooked egg. Sprinkle the top with salt and butter. Place the molds in a pan of hot water, half covering them, and poach in a moderate oven eight to ten minutes, or until firm enough to stand, but not very hard. Serve them on a flat dish with a spoonful of white, Bechamel, or tomato sauce under each form. This is a very simple way of preparing eggs, and makes a good luncheon dish.


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The Century Cook Book (1901).

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