Eggs A La Turque

Name: Eggs A La Turque
Ingredients: a little finely chopped chicken liver; Break into each pot a new-laid egg; a drop of lemon juice; a leaf of tarragon

From The Dudley book of cookery and household recipes, 1909

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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 58. The excerpt below is the record exactly as published.

EGGS A LA TURQUE Take some cocotte pots and place in the bottom of each a little finely chopped chicken liver seasoned. Break into each pot a new-laid egg. Cover the egg with a little good consomme essence, a drop of lemon juice and a leaf of tarragon

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