Eggs à la Bourguignonne
From The table, 1889
Serves 1
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 153. The excerpt below is the record exactly as published.
EggS a la Bourguignonne. — Place in a saucepan one tablespoon- ful of meat-glaze with one pint of broth (No. 99), or consomm6 (No. 100). Boil, then crack into it two fresh eggs, and poach for one and a quarter minutes. Carefully lift up with a skimmer, and gently lay them on a hot silver dish. Repeat the same operation .with ten more, two at a time ; when all on the dish, sprinkle over them an ounce of grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.