Eggs Stuffed with Sardines, a la Supreme
From The Swedish, French, American cook book, 1918
Serves 1
Garnish with parsley.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 377. The excerpt below is the record exactly as published.
Eggs Stuffed with Sardines, a la Supreme C Eufs farcis de Sardines, a la Supreme Three eggs, six sardines, small teaspoon of anchovy paste, two tablespoons cream sauce
Cook this with the app: pantry check, scaling, and the assistant.