COLD EGGS A LA REINE
From A guide to modern cookery, 1909
Serves 4
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 114. The excerpt below is the record exactly as published.
COLD EGGS A LA REINE Prepare some soft-boiled eggs, and leave them to cool. Take as many cottage brioches as there are eggs; trim them to the level of the fluting, and remove the crumb from the inside, so as to form little crouwstades of them. Garnish the bottom and the sides of these croustades with a fine mince of white chicken- meat, thickened with mayonnaise, and season moderately with cayenne. Place a shelled, soft-boiled egg in each croustade; coat thinly with mayonnaise slightly thickened by means of a jelly; lay a fine piece of truffle
Cook this with the app: pantry check, scaling, and the assistant.