Hard-boiled Eggs Carême
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- four slices to each egg
- one-half pint of Nantua sauce
- six hard-boiled eggs
Method
- Have ready beforehand a timbale crust (No.
- 2394), somewhat shallow.
- For six hard-boiled eggs, slice four artichoke-bottoms of medium size, and stew them in butter;
- cut some truffles into slices, allowing four slices to each egg, and cut up the eggs into discs about one-half inch thick.
- Prepare also in advance one-half pint of Nantua sauce.
- Garnish the crust with alternate layers of sliced artichoke-bottoms, egg-discs, and sliced truffles.
- Finish with a coating of sauce and a ring of sliced truffles.
- Dish up the crust on a napkin.