Eggs a la Portugaise
From French dishes for American tables, 1886
Serve plain or with tomato sauce.
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 73. The excerpt below is the record exactly as published.
Eggs a la Portugaise. Divide five hard- boiled eggs in two, cutting them through their length ; pound the yolks in a mortar, with an equal quantity of butter, and fresh bread-crumbs which you have soaked in milk, and then press from them nearly all moisture ; add a little salt, pepper, and nutmeg, pound all well together, and then thoroughly mix with these ingredients a raw egg
Cook this with the app: pantry check, scaling, and the assistant.