426—Poached Eggs Mireille

Slightly press some saffroned pilaff rice in buttered tartlet moulds.

Prepare as many pieces of toast of the same size as the tartlets, and fry them in oil. Place an egg, coated with cream sauce, finished with saffron, upon each. Turn the rice-tartlets out of the moulds, and arrange them in a circle on a dish, alternating them with the eggs on toast; put a coffeespoonful of concassed tomatoes, stewed in butter and kept rather thick, upon each rice-tartlet.