Eggs en Caisse

Ingredients

• some small souffle cases
• Some stale bread crumbs
• a little butter
• a sprinkling of finely chopped parsley
• salt
• and cayenne
• break an egg into each soufflé case

Method

1. 1

   Butter or oil the souffle cases and half fill them with stale bread crumbs, a little butter, finely chopped parsley, salt, and cayenne.

2. 2

   Break an egg into each soufflé case, cover with bread crumbs until quite full; brown them in the oven or under gas griller.

3. 3

   Serve very hot.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 54. The excerpt below is the record exactly as published.

Eggs en Caisse. Have ready some small souffle cases, butter or oil them, and half fill them with the following mixture : — Some stale bread crumbs, a little butter, a sprinkling of finely chopped parsley, salt and cayenne; break an egg into each souffl6 case

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