Molded Eggs Palermitaine
From Soyer's standard cookery, 1912
Serves 1
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 149. The excerpt below is the record exactly as published.
Molded Eggs Palermitaine. Butter some shaped or plain molds ; garnish the bottoms with a slice of ox tongue, and besprinkle the sides with chopped parsley. Put the molds in ice for a while, to set the tongue in the butter. Break an egg into each mold
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