Eggs a la Portugaise
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 99. 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 of the heaps drop a pinch of chopped parsley.
Cook this with the app: pantry check, scaling, and the assistant.