Eggs en Turban
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 73. The excerpt below is the record exactly as published.
Eggs en Turban. Cut ten hard-boiled eggs in two around the middle ; make a farce as in the preceding article ; take the end, about five inches in length, of a round loaf, which place in a buttered- pan, with half of your farce arranged in a circle around it ; place your eggs on top of this, one quite close to the other, cover them all but the ends with your farce ; butter a paper, which should be the height of your eggs, tie it around them, put a little melted butter on top of the eggs
Cook this with the app: pantry check, scaling, and the assistant.