COLD EGGS ARGENTEUIL
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 ARGENTEUIL Coat some well-dried, soft-boiled eggs, slightly cut at their base to make them stand, with a white chaud-froid sauce com- bined with a good third of its volume of asparagus-tops purée. Sprinkle repeatedly with cold, melted, white jelly, until a glossy coating is obtained. EGGS 193 Garnish the centre of a dish with a salad of asparagus-tops ; surround this with fine slices of cold potato
Cook this with the app: pantry check, scaling, and the assistant.