Filled Eggs with Sauce
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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 A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 21. The excerpt below is the record exactly as published.
FILLED EGGS WITH SAUCE. Boil hard one dozen eggs ; take off the shell and cut lengthwise. Take out the yolks, chop up with a hand full of lobster meat, a few capers, seasoning, add a little bread
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