Oeufs a la Bonne Femme

Ingredients

• Four Eggs, hard-boiled
• One ounce of Butter
• One teaspoonful of chopped Tarragon
• Beetroot cut into fancy shapes
• Small Salad

Method

1. 1

   Cut the eggs in halves and remove the yolks; pound these with the butter and tarragon.

2. 2

   Fill the whites with the mixture; garnish with the pieces of beetroot, and arrange on a dish with the small salad round.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 59. The excerpt below is the record exactly as published.

OEufs a la Bonne Femme. Ingredients. Four Eggs, hard-boiled. One ounce of Butter. One teaspoonful of chopped Tarragon. Beetroot cut into fancy shapes. Small Salad

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