Eggs a la Bonne Femme
From The profession of cookery, from a French point of view, 1894
This dish is visually appealing and economical.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 57. The excerpt below is the record exactly as published.
ggs "a la bonne femme " make another pretty entree. Take six large eggs, boil tliem ten minutes, when cool enough carefully re- move the shells, and with a sharp knife split them in half; remove the yolk from each half and the tip of the point, so that they may stand firmly. AYith the yolk mix a little finely minced ham and beetroot or boiled chicken, a little drop of some piquante sauce
Cook this with the app: pantry check, scaling, and the assistant.