Eggs a la Parisienne

Ingredients

• 4 eggs
• 2 tablespoons cooked beets
• 1 teaspoon finely chopped truffles
• 4 slices toast
• Y cup Italian Tomato Sauce I (p. 198)
• 1 teaspoon finely chopped parsley

Method

1. 1

   Butter small timbale molds, sprinkle with truffles, parsley, and cooked beets.

2. 2

   Break eggs, slip one into each mold, sprinkle with salt and pepper, set in pan of hot water, and cook until egg is firm.

3. 3

   Remove from molds.

4. 4

   Serve on toast, with Tomato Sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 155. The excerpt below is the record exactly as published.

EGGS A LA PARISIENNE 4 eggs 2 tablespoons cooked beets 1 teaspoon finely chopped truffles 4 slices toast 1 teaspoon finely chopped parsley Y cup Italian Tomato Sauce I (p. 198)

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