Baked Eggs Lorraine

By the time of Escoffier, the traditions begun by Carême of serving certain dishes only at certain meals had hardened into rules which are still followed in classic menus. An egg dish like this one, for instance, should only be served at lunch, as should hors d’oeuvres (of the antipasti type) and substantial cold dishes such as roast beef or lobster salad. At dinner at least one soup is mandatory, and in the old days a cream soup might be followed by a consommé. The garnish à la lorraine