Eggs à la Tripe
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
Nutrition per serving
213Calories
15 gProtein
17 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories213 kcal
Protein15 g
Carbohydrates17 g
Fiber2.6 g
Sugars6.7 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium148 mg
Potassium361 mg
Calcium91 mg
Iron2.2 mg
Magnesium28 mg
Phosphorus244 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C11 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate80 mcg
Choline303 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 51. The excerpt below is the record exactly as published.
Eggs à la tripe. Brochets à l'huile, Pike pickled in oil. Navets à la poulette, Turnips with white sauce, Soufflé aux amandes (chaud), Hot almond soufflé, Broiled barbel. Cut some deep slits down the side ofthe barbel, and fill them with fresh butter and salt, broil the fish and serve either with anchovy sauce, or green sauce, flavoured with salt, pepper, essence of anchovy, garlic, and chopped olives. Eggs à la tripe. Warm some slices of onion in fresh butter until quite soft, but do not let them brown, stir in a teaspoonful of flour, salt, pepper, a pinch of grated nutmeg, and the necessary quantity of cream, in which to cook your eggs, reduce until quite thick, warm some sliced hard-boiled eggs
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