Fried Eggs A La Portugaise
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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 guide to modern cookery (1909) by A. Escoffier, page 109. The excerpt below is the record exactly as published.
FRIED EGGS A LA PORTUGAISE Place each of the fried eggs upon a half-tomato 4 la Por- tugaise, 1.e., stuffed with rice after having been previously half-baked in the oven. Arrange in a circle on a dish, and garnish the centre with concassed tomatoes sautéd in butter
Cook this with the app: pantry check, scaling, and the assistant.