2607—Eggs à la Religieuse

Bake a somewhat deep flawn-crust without colouration, and have it of a size in proportion to the number of eggs it has to contain. Coat it inside with a layer of No. 2352, Pralin, and dry the latter well in a mild oven.

Meanwhile poach the required number of fresh eggs in boiling milk, sugared to the extent of a quarter lb. per quart, and keep them somewhat soft. Drain them, and set them in the crust. Between each egg place a small slice of pine-apple, cut to the shape of a cock’s comb. Thicken the poaching-milk with five eggs and six egg-yolks per quart; pass it through a strainer: pour the preparation over the eggs, and put the flawn in a mild oven, that the cream may be poached and slightly coloured.