New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1914-08-04
Eggs in Asplc.
Methods Of Preparing and
Serving This Appetizing
Warm Weather Dish.
OTHING is prettier on the
~ cold Bullets of the hotels and
restaurants at the luncheon

NTOTHING is prettier on the
~ cold Bullets of the hotels and
restaurants at the luncheon
hour than the deliberately garnished
arrangements of eggs. Masked IN
chaudfroid sauce, decorated with
bright colored vegetables, coated
with transparent aspic and mounted
on a slice of jellied meat or resting
IN a dainty ramekin, it is difficult to
believe that the nucleus for all this
ornamentation is merely a cold egg
either poached or boiled.
Broths Highly Favored.
Hotel chefs do so much Juggling
with seasonings that even in so SIM
ple a thing as d poachcd egg the pro-
fessional touch is recognized. Not
only is the water in which the eggs
are poached favored with lemon
Juice. vinegar or wine, but, as the
chilling process has a tendency to
reduce the strength of the season.
ings. the meat broths from which the
eelatined coverings of the eggs ar :
made are highly favored with vege-
tables. as we'll as Madeira wine or
some fancy vinegar like Tarragon or
Estragon.
Now that such excellent canned
broths are to be had, clarified and
ready for the addition of distinctive
seasonings and gelatine, chaudiroid
sauce and aspic are easy possibilities
in any home kitchen. The correct
proportion OF gelatine is a two
ounce package softened in cup OF
cold water to each FIVE cups of broth,
whether of chicken or veal, for the
chaudfroid sauce, or consomme tor
aspic Jelly. Solidity is not desirable
in aspic, except where it is to be cut
in fancy shapes, in which case the
quantity Of jelly must be increased.
Mould Egg in Ramekin.
After the poached egg has been
chilled and the white trimmed in
regular outline, the manner OF Its
serving must be decided upon before
it can be masked with the stiffened
white sauce in which the decorations
are to be imbedded. One OF the
simplest methods. and one which OBJ
viates the trouble of unmoulding at
serving time, is to mould the egg in
dainty china ramekin. A circle OF
cold boiled ham or tongue may be
laid at the bottom of the ramekini
then the cold poached egg and then
the thick coating OF chaudfroid
sauce. With the tip of long pin oil
Harding needle pick up the small
decorations and lodge them care.
fully in place on the surface OF the
smooth white sauce.
Nav Be Prepared Day in Advance.
A favorite design at a popular
restaurant gives the effect of a pict
IRE frame made OF ring stamped
-. f,or, q slice Of pimcnto. Within
this little round frame is feathery
bit of parsley, picked out with the
noint of the needle so that it show:
70 the best advantage. When Gov
cred with the amber-colored, trans
parent aspic, it looks like a spray o.
pressed seaweed. Another pattern
carried out within frame made BY
the close settings OF capers or greer
meas. consists of three slivers oil
green pepper or string beans, th'
centre one being longer than the two
side strips, and all three convergins
so that they seem to sprout from one
of the little greens balls forming the
frame. AS the coating OF aspic ex'
cludes the air, bits Of fresh vege'
tables keep crisp and perfect, en-
though arranged in this way a ;
in advance. This method of mould