Eufs Miroire a la Princesse

Ingredients

• Q eggs
• 6 rounds fried bread
• 1 oz butter
• 2 oz cooked ham or tongue
• salt
• pepper
• the yolk of a hard-boiled egg
• asparagus-point ragout

Method

1. 1

   Melt butter in a sauté pan, break eggs into the pan, and cook in the oven until whites are set.

2. 2

   Cut out with a round cutter, place on fried bread, garnish with ham, parsley, and yolk, fill with asparagus ragout, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 513. The excerpt below is the record exactly as published.

ufs Miroire a la JPrincesse.— Q eggs, 6 rounds fried bread, 1 oz. butter, 2 oz. cooked ham or tongue, parsley , the yolk of a hard-boiled egg, asparagus-point ragout, salt and pepper. Melt the butter in a saute -pan ; break the eggs one by one into a basin and slide them into the pan, and cook them in the oven until the whites are set ; season lightly with white pepper and salt. Cut them out with a plain round cutter and place each on a crouton of fried bread. Ornament the eggs with alternate little groups of chopped ham or tongue, chopped parsley, and chopped yolk of egg (hard-boiled). Dress them neatly on a round dish ; put them in the oven just a second or two ; fill the centre with a ragout of asparagus points and serve. 1902. (Eufs farcis aux Crevettes. — 4 hard-boiled eggs, 12 large or 18 small prawns, 3 Gorgona anchovies, 1-| oz. butter

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