Scrambled Eggs a la Piémontaise
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.
France
This recipe is known as French, but other nations also prepare similar recipes.
Credit
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.
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.
Ingredients 1 ingredient
Method
- Add to the scrambled eggs, per every two of the latter, one-half oz.
- of grated Parmesan cheese and a coffeespoonful of raw, grated, Piedmont truffles.
- Dish in a timbale, and garnish with a fine crown of sliced truffles of the same kind as the above.
Plating
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