Hard-Boiled Eggs in Croquettes
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 103. The excerpt below is the record exactly as published.
HARD-BOILED EGGS IN CROQUETTES Cut the eggs into small dice (white and yolks). Per six eggs add five oz. of cooked mushrooms and one oz. of truffles, cut into dice. Thicken the whole with one-quarter pint of reduced Béchamel
Cook this with the app: pantry check, scaling, and the assistant.