vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fricassee of Eggs
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 140. The excerpt below is the record exactly as published.
Fricassee of Eggs. Take three hard-boiled eggs, cut them in half and remove the yolks, and pound these together with a tiny taste of shallot, chopped parsley, seasoning and butter. Fill the whites with the mixture and keep them hot. Make some nice white sauce
Cook this with the app: pantry check, scaling, and the assistant.