Eggs a la Religieuse

Ingredients

• a somewhat deep flawn-crust
• milk, sugared to the extent of a quarter lb. per quart
• small slice of pine-apple
• five eggs
• six egg-yolks

Method

1. 1

   Bake a deep flawn-crust without color.

2. 2

   Coat it with pralin and dry in a mild oven.

3. 3

   Poach fresh eggs in boiling milk, keep them soft, drain, and set in the crust.

4. 4

   Between each egg, place a slice of pineapple.

5. 5

   Thicken the poaching milk with eggs and yolks, pour over the eggs, and bake in a mild oven until slightly colored.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 431. The excerpt below is the record exactly as published.

EGGS A LA RELIGIEUSE Bake a somewhat deep flawn-crust without colouration, and have it of a size in proportion to the number of eggs it has to contain. Coat it inside with a layer of pralin, and dry the latter well in a mild oven. Meanwhile poach the required number of fresh eggs in boiling gq milk, sugared to the extent of a quarter lb. per quart, and keep them somewhat soft. Drain them, and set them in the crust. | ENTREMETS 7155 Between each egg place a small slice of pine-apple, cut to the shape of a cock’s comb. Thicken the poaching-milk with five eggs and six egg-yolks

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