vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs (a la Fran^aise)
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 4-5 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 488. The excerpt below is the record exactly as published.
Eggs (a la Fran^aise) . — A very common and simple mode of dressing eggs is to slide them as if for poaching on to a well-buttered tin dish
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