Eggs a la Florence
From Soyer's standard cookery, 1912
Serves 2
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 145. The excerpt below is the record exactly as published.
Eggs a la Florence. Garnish the bottom of dish with spinach leaves stewed in butter; sprinkle thereon two pinches of grated cheese; break the eggs upon this garnish, and cover them with two table- spoonfuls of Mornay sau
Cook this with the app: pantry check, scaling, and the assistant.