Eggs en Filets

Ingredients

• twelve raw egg yolks
• a spoonful of brandy
• a pinch of salt
• alight pancake batter
• a napkin
• fried parsley

Method

1. 1

   Mix egg yolks, brandy, and salt in an oven-safe dish.

2. 2

   Cook in a hot oven for five minutes, cool, cut into fillets, dip in pancake batter, and fry for two minutes.

3. 3

   Drain and serve on a napkin garnished with fried parsley.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 155. The excerpt below is the record exactly as published.

EggS en Filets, — Mix in a dish that can be put in the oven (a silver one by preference) twelve raw egg yolks, with a spoonful of brandy and a pinch of salt. Cook them for five minutes in a hot oven, then let them cool; cut the preparation into twelve thin fillets or slices, and steep each one in alight pancake batter (No. 1186). Fry them in very hot fat for about two minutes, then lift up with a skimmer, lay them on a napkin to drain, and serve on a folded napkin laid on a hot dish and garnished with fried parsley

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