452—Galli-Marié, Moulded Eggs

For four people: (1) Prepare five scrambled eggs, keeping them very soft; add thereto three raw, beaten eggs and one teaspoonful of capsicum, cut into dice. Mould this preparation in four little shallow cassolettes, well buttered, and poach in the bain-marie.

(2) Have ready and hot as many cooked artichoke-bottoms as there are cassolettes; the former should have had their edges fluted. Have also ready a “Rice à la Grecque” (No. 2253, Riz à la Grecque).

(3) Garnish the artichoke-bottoms with the rice; turn out the cassolettes upon the latter; arrange on a dish, and cover with highly-seasoned and buttered Béchamel sauce. Put the dish in a fierce oven, so as to glaze quickly, and serve immediately.