Eufs garnis a la Volga
From The new century cookery book, 1901
Serves 1
For large quantities, incorporate dissolved gelatine into remoulade.
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 508. The excerpt below is the record exactly as published.
ufs garnis it la Volga. — Boil six small eggs till hard ; when cooled cut them in halves and carefully remove the yolks. Kub the latter through a sieve, and mix with a gill of remoulade sauce (No. 285). Prepare a salpicon of a quarter jar of Russian caviare, three to four anchovy fillets cut into small dice, twelve prawn-tails cut into small dice. Add sufficient remoulade sauce to bind this mix- ture, and fill the cavities of eggs with this. Place each on oval-shaped croutons of bread fried in butter
Cook this with the app: pantry check, scaling, and the assistant.