Croutes Strasbourg aux CEufs
From Paper-bag cookery, 1911
Presented as published in 1911. 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 Paper-bag cookery (1911) by Nicolas Soyer, page 28. The excerpt below is the record exactly as published.
Croutes Strasbourg aux CEufs. — Butter a bag. Cut four squares of stale bread, all of a size. Free them from crust. Butter them thinly and dust lightly with pepper. Spread a layer of foie gras on each. Put in the bag and cook in the oven for 5 minutes. Then cut open the bag, and break an egg on top of each square of bread
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