Moulded Eggs Palermitaine
From A guide to modern cookery, 1909
Serves 4
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 105. The excerpt below is the record exactly as published.
MOULDED EGGS PALERMITAINE Butter some baba-moulds; garnish the bottoms with a slice of truffle, and besprinkle the sides with very red, chopped tongue. Put the moulds in ice for a while, in order that the tongue may set in the butter. Break an egg into each mould, season, and poach in the bain-marie. Turn out the moulds on tartlet-crusts garnished with macaroni with cream
Cook this with the app: pantry check, scaling, and the assistant.