Eggs a la Jardiniere
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 72. The excerpt below is the record exactly as published.
Eggs a la Jardiniere. Peel and cut in small pieces two onions, which put in a saucepan on 158 FRENCH DISHES. a gentle fire, with two ounces of butter, a little salt and pepper ; when beginning to color, mix well with them a glass of cream, which boil for a few moments and allow to become half cold ; then beat up well with the foregoing ingredient six eggs
Cook this with the app: pantry check, scaling, and the assistant.