Parisian Eggs
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 89. The excerpt below is the record exactly as published.
Parisian Eggs. Make cases of heavy letter paper and butter, put in each case a bit of butter, a dash of onion or parsley, pepper and salt. Place up- on gridiron over moderate fire. When butter melts, break 1 egg in each case, sprinkle bread crumbs on top
Cook this with the app: pantry check, scaling, and the assistant.