Eggs Perigord (CEufs Perigord)

Ingredients

• 1 small onion, minced
• 1 shallot, minced
• 1 teaspoon beef extract
• 3 tablespoons goose fat or butter
• 1/2 pound boiled ham, diced
• 1 small truffle, sliced thin
• 1/2 cup fine dry white wine
• 1/2 cups stock
• 6 extra-fresh eggs
• Salt and pepper

Method

1. 1

   Fry onion and shallot in fat until they begin to color.

2. 2

   Add ham and minced truffle and fry until onion is golden.

3. 3

   Add stock and bouquet and simmer.

4. 4

   Remove bouquet.

5. 5

   Add beef extract, sliced truffle, wine, and seasonings; simmer 3 minutes.

6. 6

   Pour sauce into a cocotte dish and heat.

7. 7

   Add eggs, season, and poach on top of flame or in oven.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 132. The excerpt below is the record exactly as published.

small onion, minced i herb bouquet i shallot, minced i teaspoon beef extract 3 tablespoons goose fat or butter i small truffle, sliced thin 54 pound boiled ham, diced lA cup fine dry white wine 1 tablespoon minced truffle Montbazillac, if possible i]/2 cups stock Salt and pepper 6 extra-fresh eggs

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