Eufs d la Colbert
From The new century cookery book, 1901
Serves 2
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 505. The excerpt below is the record exactly as published.
Eafs d la Colbert. — Take four or six new-laid eggs. Break each very carefully in a cup, season with pepper and salt, and sprinkle over about half a teaspoonful of grated Gruyere or Parmesan cheese
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