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Eggs a la Tripe
From A guide to modern cookery, 1909
Serves 2
Dish up in a timbale.
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 103. The excerpt below is the record exactly as published.
EGGS A LA TRIPE For six eggs, finely mince two onions, and stew them in butter, without letting them acquire any colour. Add thereto one-half pint of Béchamel sauce, and set to cook gently for ten minutes. A few minutes before serving add the eggs, cut into large slices, to the sauce. Dish up in a timbale. 439—EGGS A LA TRIPE, BOURGEOISE For six eggs chop up two large onions
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