Croutes Strasbourg Aux CEufs
From Soyer's standard cookery, 1912
Serves 4
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 265. 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 five minutes. Then cut open the bag, and break an egg on top of each square of bread
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