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Eggs with Truffles

Name: Eggs with Truffles
Yield: 6 servings
Ingredients: three medium-sized, sound truffles; a glassful of Madeira wine; one pinch of salt; the third of a pinch of white pepper; one gill of bechamel sauce; twelve heart-shaped croutons; one good-sized, sound truffle

From The table, 1889

Serves 6

Serve immediately.

Presented as published in 1889. 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

Nutrition per serving

324Calories

7 gProtein

46 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories324 kcal

Protein7.2 g

Carbohydrates46 g

Fiber2.7 g

Sugars3.6 g

Total Fat7.5 g

Saturated Fat2.5 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol4.6 mg

Sodium430 mg

Potassium148 mg

Calcium75 mg

Iron2.3 mg

Magnesium25 mg

Phosphorus92 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C0.2 mg

Vitamin A30 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate68 mcg

Choline3 mg

Caffeine0.9 mg

Water47 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 156. The excerpt below is the record exactly as published.

EggS with Truffles. — Peel three medium-sized, sound truffles. Cut them into thin slices, place in a saucepan with a glassful of Madeira wine; reduce to one-half on a moderate fire. Season with one pinch of salt and the third of a pinch of white pepper; add one gill of bechamel sauce (No. 154); let come to a boil. Prepare twelve heart-shaped crou- tons (No. 133); dip the thin parts first into the sauce half an inch in de.pth, then into fresh, finely chopped-up parsley up to the same depth. Gently dress (arrange) them on the hot serving-dish in star-shape, so that the decorated ends of the croutons will just reach up to the edge of the dish equally all around. Prepare twelve poached eggs exactly the same as in No. 404; dress an egg on each crouton. Gently pour the above pre- pared sauce right in the centre of the dish, being careful not to pour any over the eggs. Evenly slice one good-sized, sound truffle

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