Hard-Boiled Eggs Chimay
From Soyer's standard cookery, 1912
Serves 2
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 148. The excerpt below is the record exactly as published.
ard-B oiled Eggs Chimay. Cut the eggs, lengthwise, in two. Remove the yolks, pound them into a paste, by pressing through a wire sieve, and add thereto an equal quantity of dry Duxelle. Fill the empty whites with the preparation; place them on a buttered gratin- dish; cover with Mornay sauce; sprinkle with grated cheese; pour a few drops of melted butter
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