458—Printanier Moulded Eggs

Butter some hexagonal moulds, and garnish them, No. 1220, Chartreuse de Ris de Veau, with cut-up, cooked vegetables, varying the shades. Break an egg into each mould; season, and poach in a bain-marie. Turn out the moulds upon little, round pieces of toast; arrange these in a circle on a dish, and pour in their midst a cream sauce finished by means of a Printanier butter with herbs, in the proportion of one oz. of butter to one-quarter pint of sauce.