Ceufs a la Sulane
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Serve hot.
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 SuUane. — Beat up together the yolks of two eggs with a tablesjDoonful of olive oil and a dessertspoonful of any good chutney to taste, and pour this, when well mixed, on to a fireproof dish ; break four eggs
Cook this with the app: pantry check, scaling, and the assistant.