vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Parisienne
From The Cook County cook book, 1912
Serves 4
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 The Cook County cook book (1912) by Associated College Women Workers, page 32. The excerpt below is the record exactly as published.
EGGS A LA PARISIENNE (Moulded Eggs).— Sprinkle the inside of buttered moulds with finely chopped parsley. Break an egg into each mould, dust with salt and pepper, set on a folded paper in a pan of hot water and let poach, covered, on the top of the range, or in the oven, as convenient, until the eggs are firm, then turn from the moulds on to a hot serving dish. Have ready a can of tomatoes that have been cooked 15 minutes with a slice of onion and passed through a sieve; season with salt and pepper and re-heat with a cup of canned mushrooms, or let simmer 10 minutes with a cup of fresh mushrooms peeled and sauted in 2 tablespoons of butter
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