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Oeufs Celestes

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

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 The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). 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.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); 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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Method

  1. Gently boil a quantity of the very best green peas in good gravy;
  2. as the gravy becomes reduced, add, instead, butter.
  3. Do not forget to have put a lump of sugar in every pint of gravy.
  4. When the peas are done break on them the required number of fresh eggs, with pepper and salt.
  5. Place all in a double saucepan, till the eggs are just done.
  6. It is a pity that in England there are no cooking pots made, which will hold fire on the top, so that a dish, such as this, becomes easily done in a few minutes.