COLD EGGS ALEXANDRA
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 113. The excerpt below is the record exactly as published.
COLD EGGS ALEXANDRA Take some cold, well-trimmed, poached eggs; dry them and cover them with a white chaud-froid sauce. Place a fine in- dented slice of truffle in the centre of each, and sprinkle with a cold, white, melted aspic jelly until they are thinly coated there- with. Slip the point of a small knife round each egg with the view of moving them more easily, and transfer them to oval tartlet-crusts made from puff-paste trimmings, baked without colouration. Lay a border of caviare round the eggs; dish them in the form of a crown, and put some chopped jelly
Cook this with the app: pantry check, scaling, and the assistant.