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Egg Pyramid, Reform Style
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 521. The excerpt below is the record exactly as published.
Egg Pyramid, Reform Style). — These are stuffed halves of hard-boiled eggs, dished up in a pyramidal form, sprinkled over with finely shredded ham and truffles. Sauce over with a rich brown sauce
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