Hard-Boiled Eggs Chimay
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 102. The excerpt below is the record exactly as published.
HARD-BOILED EGGS CHIMAY Cut the eggs, lengthwise, intwo. Remove the yolks, pound them into a paste, and add thereto an equal quantity of dry Duxelle (No. 223). Fill the empty whites with the preparation ; place them on a buttered gratin-dish; cover them with Mornay sauce; besprinkle with grated cheese
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