Eufs à la Printaniere (Egg Shapes with Spring Vegetables)

Ingredients

• 8 small timbale or bouche moulds
• 1 dessert-spoonful of cream
• fancifully cut slices of cooked vegetables

Method

1. 1

   Butter moulds, decorate bottoms with slices of vegetables.

2. 2

   Break an egg into each mould, add cream, and poach in the oven for about 10 minutes.

3. 3

   Prepare a rich white sauce with egg yolks and lemon juice.

4. 4

   Unmould egg shapes, dish up, add meat glaze and chopped herbs to sauce, pour around the base, garnish, and serve hot.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 19. The excerpt below is the record exactly as published.

Eufs a la Printaniere. (Egg Shapes with Spring Vegetables.) Butter eight small timbale or bouche moulds, and decorate the bottom of each with fancifully cut slices of cooked vegetables, such as carrots, or turnips, peas or French beans, etc. Break a fresh egg into each mould, add a dessert-spoonful of cream

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