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Mirabeau Eggs

Name: Mirabeau Eggs
Yield: 1 servings
Ingredients: Substitute for ordinary butter, anchovy butter.; Break the eggs and cook them.; Surround each yolk with anchovy fillets.; garnish each of these with a spray of parboiled tarragon leaves.; Place a large olive stuffed with tarragon butter on either side of the yolks.

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.

MIRABEAU EGGS Substitute for ordinary butter, anchovy butter. Break the eggs and cook them. Surround each yolk with anchovy fillets, and garnish each of these with a spray of parboiled tarragon leaves. Place a large olive stuffed with tarragon butter on either side of the yolks.

Cook this with the app: pantry check, scaling, and the assistant.