Eggs Juliette and Parisienne

Ingredients

• 1 cup Stale bread (Dried and ground into crumbs)
• 0.5 cup Grated Parmesan cheese
• 6 Large eggs
• 2 tablespoons Unsalted butter
• 0.5 Small onion (Finely chopped)
• 2 tablespoons All-purpose flour
• 1 cup Chicken stock
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper
• 2 cups Vegetable oil (For frying)
• 0.5 cup Heavy cream
• 0.125 teaspoon Paprika
• 0.5 ounce Truffles (Thinly sliced)
• 4 slices Cold boiled tongue (Thinly sliced)
• 0.25 cup Pistachio nuts (Blanched and split)
• 1 cup Aspic jelly
• 1 tablespoon Fresh parsley (Finely chopped)
• 0.25 cup Cooked beets (Finely chopped)
• 1 cup Tomato Sauce II (See recipe below)

Instructions

1. 1Poach 4 eggs to your liking. Gently dry them on a towel.
2. 2In a saucepan, melt butter over medium heat. Add chopped onion and cook for 3 minutes until softened. Stir in flour and gradually add chicken stock, whisking constantly to avoid lumps. Season with salt and pepper. Add 2 egg yolks, slightly beaten, and cook for 1 minute, stirring constantly. Remove from heat and let cool slightly.
3. 3Cover each poached egg with the sauce. In a shallow dish, combine bread crumbs and grated cheese. Dip each egg in the bread crumb mixture, then dip in the remaining beaten egg, and again in the bread crumbs. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the coated eggs until golden brown, about 2-3 minutes. Drain on paper towels.
4. 4In a saucepan, combine white stock and heavy cream in equal parts. Season with grated cheese, salt, and paprika. Heat gently until warmed through.
5. 5Serve the fried eggs with the thin sauce.
6. 6Decorate egg-shaped individual moulds with truffles, and cold boiled tongue cut in fancy shapes, and pistachio nuts blanched and split.
7. 7Line mould with aspic jelly, drop in a poached egg yolk, cover with aspic jelly, let stand until firm. Turn on a thin oval slice of cold boiled tongue.
8. 8Butter small timbale moulds, sprinkle with finely chopped truffles, parsley, and cooked beets.
9. 9Break eggs, and slip one into each mould, sprinkle with salt and pepper, set in pan of hot water, and cook until egg is firm. Remove from moulds on octagon slices of toast, and pour around Tomato Sauce II (see p. 270).
10. 10This recipe is not provided, use your favorite tomato sauce recipe.