Eggs a la Portugaise
From Soyer's standard cookery, 1912
Serves 2
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 Soyer's standard cookery (1912) by Nicolas Soyer, page 146. The excerpt below is the record exactly as published.
Eggs a la Portugaise. Put a tablespoonful of tomato fondue into a dish. Break the eggs upon this, season, and cook. Between the eggs and at each end of the dish put a little heap of tomato fondue, and on each heap drop a pinch of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.