Œufs Mollets.
It is difficult to choose an English term for eggs cooked in this fashion. At the commencement of ihe chapter I called them medium hard-boiled, which perhaps may be allowed to stand. The object in view is to boil the eggs just sufficiently long to enable you to take the shells oft without damaging the surface of the eggs, and without hardening the yolks. To do this the eggs must be plunged into boiling water and kept at that degree of heat for five minutes. After this thev must be cooled in cold water for something less than a quarter of an hour, and then stripped of their shells very carefully.
Thus prepared œufs mollets are served whole upon delicate purées of meat or vegetables, and upon minces of mushroom or truffles moistened with white or brown sauce. They are placed on fried bread and masked with melted anchovy or ravigote butter, or a nice sauce, and they are rolled in bread