Eufs brouilles a la Turque (Scrambled Eggs, Turkish Style)
From The new century cookery book, 1901
Serves 3
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 512. The excerpt below is the record exactly as published.
ufs brouilles a la Turque ( Scrambled Eggs, Turkish Style). — Break six to eight eggs into a basin, season with pepper and salt and a teaspoonful of chopped parsley. Whisk them well and stir into a stewpan containing an ounce of melted butter
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