Eufs Farcis, Chaud (Stuffed Eggs, Hot)
From The new practical cookery guide, 1913
Presented as published in 1913. 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 practical cookery guide (1913) by E. Seurre, page 53. The excerpt below is the record exactly as published.
Eufs Farcis, Chaud ( Stuffed Fggs, Hot). 127 Sauce tomate — With tomato sauce over. York —Served on toast, grilled York ham round, tomato sauce round. (EtTFS FARCIS, CHAUD (Stuffed Eggs, Hot). Aurore — Hard eggs, halved lengthwise, the yolk creamed with bechamel and fines lierbes; refill empty whites of the eggs, Mornay sauce over and gratines, Aurore sauce
Cook this with the app: pantry check, scaling, and the assistant.