Eggs in Cases aux Fines Herbes

Ingredients

• a teaspoonful of minced fines herbes
• Butter the little cases well

Method

1. 1

   Butter the little cases well, and add a teaspoonful to each of minced fines herbes.

2. 2

   Warm the cases on the hot plate, and when the butter has melted break an Egg into each.

3. 3

   Shake a layer of finely-sifted breadcrumbs over each surface, and keep the cases on a tin over moderate heat till the Eggs set.

4. 4

   Then brown them with the salamander and serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 275. The excerpt below is the record exactly as published.

Eggs in Cases aux fines Herbes. — Butter the little cases well

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