423—Poached Eggs Grand Duc

There are two modes of procedure:—(a) Place the eggs on fried rusks, with a nice slice of truffle on each; arrange them in a circle round the dish, coat with Mornay sauce, and set to glaze in a fierce oven. On withdrawing the dish from the oven, put in the centre a garnish composed of asparagus-heads and a small faggot of the latter, very green and cooked. (b) Prepare a No. 2393, Croûtes et Croustades, moulded in a flawn ring, the size of which must be in proportion to the number of eggs to be served. Arrange the eggs in a circle in the No. 2393, Croûtes et Croustades, coat them with Mornay sauce, and set to glaze in a fierce oven. On withdrawing the No. 2393, Croûtes et Croustades from the oven, garnish its centre with asparagus-heads and a small faggot as above.