Eggs à la Lavallette
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Can serve in the same dish or transfer to another.
Presented as published in 1895. 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 Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 42. The excerpt below is the record exactly as published.
Eggs \ la Lavallbtte. Pour into. & fiat tin dish cream to the depth of a quarter of an inch; bring to a boil, then drop in the eggs and cook until the whites are set. Season to taste with salt, pepper and butter
Cook this with the app: pantry check, scaling, and the assistant.