Ceufs a la d’Uxelle
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Ensure eggs are handled gently.
Presented as published in 1904. 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 "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 18. The excerpt below is the record exactly as published.
CEufs a la d’Uxelle. — Pop,ch the eggs for three minutes, then leave them in cold water till perfectly cold and set, when you drain them well, and trim off as much of the white as you can manage. Have ready a rich and rather thick d’Uxelle sauce, dip each egg well in this, and leave it on the dish to drain. Now place the eggs on ice or in the re- frigerator, and when the sauce is perfectly set roll the eggs in seasoned breadcrumbs, Ihen in beaten egg, and again in breadcrumbs ; fry in plenty of boiling fat
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