Hard-Boiled Eggs Careme

Name: Hard-Boiled Eggs Careme
Yield: 2 servings
Ingredients: six hard-boiled eggs; four artichoke-bottoms; four slices to each egg; one-half pint of Nantua sauce

From A guide to modern cookery, 1909

Serves 2

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 102. The excerpt below is the record exactly as published.

HARD-BOILED EGGS CAREME Have ready beforehand a timbale crust (No. 2394), some- what shallow. For six hard-boiled eggs, slice four artichoke-bottoms of medium size, and stew them in butter; cut some truffles into slices, allowing four slices to each egg, and cut up the eggs EGGS 173 into discs about one-half inch thick. Prepare also in advance - one-half pint of Nantua sauce

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