Meyerbeer Eggs
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 99. The excerpt below is the record exactly as published.
MEYERBEER EGGS Cook the eggs as in No. 395. Place a small, grilled sheep’s or lamb’s kidney between each yolk, and surround with a thread of Périgueux sauce
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