COLD EGGS MOSCOVITE
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 MOSCOVITE Slightly level both ends of some shelled, hard-boiled eggs. Surround the tops and the bases with three little anchovy fillets, and place a bit of truffle just half-way along each egg. Eggs prepared in this way resemble little barrels, whereof the anchovy fillets imitate the iron hoops, and the bits of truffle the bungs. By means of a tubular cutter empty the eggs with care; garnish them with caviare, and shape the latter to a point, outside the edges of the egg. Lay each egg in an artichoke-bottom, cooked white, and gar- nished with finely-chopped jelly, and arrange them in a circle on a dish with chopped jelly in the centre. 535—COLD EGGS A LA NANTUA Prepare some hard-boiled eggs
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