Oeufs Farcis
From Culinary jottings, 1885
Use a mix of fillings for best flavor.
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 134. The excerpt below is the record exactly as published.
OEufs farcis" : — Boil six eggs for half an hour, take them out, and plunge them into cold water. When quite cold, peel ofF their shells, and, with a dessei-t-knife nibbed in butter, divide each egg in half, slicing a little piece of the rounded ends to admit of each half sitting upright upon a disli : now pick out the yolks, pound them with butter in a mortar, and proceed to dress them with any tasty trifles at your command, season the composition deli- catel
Cook this with the app: pantry check, scaling, and the assistant.