nut-freesoy-freefish-freeshellfish-free
Eggs A La Commodore
From Boston Cooking-School cook book, 1896
Serves 1
If desired, garnish with chopped truffles.
Presented as published in 1896. 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
No method was recorded for this recipe.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 152. The excerpt below is the record exactly as published.
EGGS A LA COMMODORE Cut slices of bread in circular pieces and sauté in butter. Spread with paté de foie gras, place a poached egg on each, and pour over Brown Sauce (p. 196) or Béchamel Sauce (p. 193) seasoned with a few drops of vinegar.
Cook this with the app: pantry check, scaling, and the assistant.