Anglaise (for Egg-and-Bread-Crumbling)
From A guide to modern cookery, 1909
Serves 2
Flour may be used before dipping to help the mixture adhere.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 45. The excerpt below is the record exactly as published.
—ANGLAISE (FOR EGG-AND-BREAD-CRUMBING) It is well to have this always ready for those dishes which are to be panés a l’anglaise, or as many of the recipes direct : treated a l’anglaise. ELEMENTARY PREPARATIONS 72 It is made of well-whisked eggs, salt, pepper, and one dessertspoonful of oil per couple of eggs
Cook this with the app: pantry check, scaling, and the assistant.