Lapwings' Eggs
From A guide to modern cookery, 1909
Serves 4
Arrange the tartlets in a circle with curled-leaf parsley as a centre-garnish.
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 94. The excerpt below is the record exactly as published.
lapwings’ eggs with their points downwards, so that they may appear upright when the aspic is withdrawn from the mould. Fill up the mould by means of successive layers of melted jelly. When about to serve, dip the mould into hot water; quickly wipe it, and then turn the aspic out on to a folded napkin lying on a dish. 370—LAPWINGS’ EGGS A LA MODERNE Boil the eggs soft; mould them in dariole-moulds, coated with jelly, and garnished in Chartreuse fashion. Heap a vegetable-salad, thickened with mayonnaise, in the middle of the dish, and place the eggs removed from their moulds all round. 371—LAPWINGS’ EGGS A LA CHRISTIANA Cook the eggs as above; shell them; slice a piece off their thicker ends to make them stand, and arrange them on a dish, placing them upon little tartlet-crusts, garnished with a foie- gras purée. For twelve eggs put two tablespoonfuls of foie-gras purée in a small saucepan; add thereto one tablespoonful of chopped truffles and as much melted jelly
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