Skip to content

Moulded Eggs a la Mortemart

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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Scramble five eggs, keeping them soft, and add thereto three raw, beaten eggs.
  2. Butter some shallow, timbale moulds;
  3. garnish their bottoms with a fine slice of truffle, and fill them with the preparation of eggs.
  4. Poach in a bain-marie.
  5. Turn out each mould on a tartlet-crust, garnished with mushroom purée à la crème (No.
  6. 2079), and arrange in a circle on a round dish.
  7. Send a sauceboat containing some melted and buttered meat-glaze to the table with the eggs.