Cold Eggs, Frou-Frou
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 155. The excerpt below is the record exactly as published.
Cold Eggs, Frou-Frou. Poach six eggs of equal size, cover them with a white chaud- froid sauce or mayonnaise combined with about a third of its volume of a puree of hard-boiled egg-yolks. Garnish the top of each egg with a slice of truffle, and sur- round the base of the eggs with a narrow ribbon of ox tongue cut very thin. Glaze with jelly
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