Eggs a la Turque

Ingredients

• Three sheep's kidneys
• 4 fresh eggs
• £ a gill of good brown sauce
• salt, pepper
• a little chopped parsley

Method

1. 1

   Take a fire-proof entree dish and butter it; grill the kidneys sharply for four minutes, and cut them into small pieces; place these in little heaps at the ends and sides of the dish, pour over them the sauce, break the eggs into the centre, and bake for three minutes; sprinkle over them a little salt, pepper, and chopped parsley, and serve.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 50. The excerpt below is the record exactly as published.

Eggs a la Turque. Three sheep's kidneys, 4 fresh eggs, £ a gill of good brown auce, salt, pepper, a little chopped parsley

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