vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bird’s Nest of Egg in Aspic (Eu/s en Aspic, a la Eva)
From The Swedish, French, American cook book, 1918
Serves 1
Serve for lunch or supper.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 390. The excerpt below is the record exactly as published.
Bird’s Nest of Egg in Aspic (( Eu/s en Aspic, a la Eva) Cook two eggs for twelve minutes, leave in cold water; separate yolks from whites, shred the whites in small strips and chop the yolks. Add to the yolks one small tablespoon butter, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.