Oeufs au Jus
From Culinary jottings, 1885
Be careful not to let the eggs harden.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 133. The excerpt below is the record exactly as published.
nice break- fast-cupful of gravy saved from the joint which was served at last night's dinner. Choose a little pie-dish, and pour some of the gravy into it, so as to cover the bottom well ; flavour it with a little minced shallot, or any sweet herb, set it in the oven, and when it is hot, break into it as many eggs as will fill the dish nicely without crowding ; shake some bread-crumbs over the eggs, and some little pieces of minced anchovy, or the remains of any cold fish
Cook this with the app: pantry check, scaling, and the assistant.