Eggs a la Meyerbeer

Ingredients

• four fresh eggs
• a two and one-half inch cutter
• round pieces of toast
• four small broiled lamb kidneys
• eight tiny sausages
• a little gravy

Method

1. 1

   Fry four fresh eggs separately.

2. 2

   Cut them out with a two and one-half inch cutter, leaving only a small rim of the white near the yolk.

3. 3

   Place them on round pieces of toast on a platter; garnish them with four small broiled lamb kidneys and eight tiny sausages.

4. 4

   Pour over them the blood that accumulated in the cavities of the kidneys, mixed with a little gravy, and serve.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 26. The excerpt below is the record exactly as published.

EGGS A LA MEYERBEER Fry four fresh eggs separately. Cut them out with a two and one-half inch cutter, leaving only a small rim of the white near the yolk. Place them on round pieces of toast on a platter; garnish them with four small broiled lamb kidneys and eight tiny sausages. Pour over them the blood that accumulated in the cavities of the kidneys, mixed with a little gravy

Cook this with the app: pantry check, scaling, and the assistant.