Eggs a la Turk

Name: Eggs a la Turk
Ingredients: Brown one chicken liver; and one large mushroom together; in butter one minute; Add a little chopped onion; salt; and pepper; and a tablespoonful of flour; enough brown stock to make a sauce — about half a cupful; one teaspoonful of lemon juice; and a few chopped truffles; Place a poached egg, well cooked

From The blue ribbon cook book, 1904

Presented as published in 1904. 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 The blue ribbon cook book (1904) by Jennie C. Benedict, page 20. The excerpt below is the record exactly as published.

EGGS A LA TURK. Brown one chicken liver and one large mushroom to- gether in butter one minute. Add a little chopped onion, 64 THE BLUE RIBBON COOK BOOK. salt and pepper, and a tablespoonful of flour; bea«t until smooth. Then add one tablespoon of sherry and enough brown stock to make a sauce — about half a cupful — one teaspoonful of lemon juice, and a few chopped truffles. Place a poached egg, well cooked

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