COLD EGGS POLIGNAC
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 POLIGNAC Prepare some eggs a la Polignac, as explained under ‘* Moulded Eggs,”’ and leave them to cool. Select some moulds a little larger than those used in the cooking of the eggs; pour into each half a tablespoonful of melted, white jelly, and leave to set. Then put an egg into each mould, and fill up the space around the eggs with melted, white jelly. Leave to set, turn out the moulds, arrange the mouldings on a dish, and surround them with dice of faintly coloured jelly
Cook this with the app: pantry check, scaling, and the assistant.