Petits Pains aux CEufs

Ingredients

• Brioche or choux paste
• 4 eggs
• 1| oz. grated Parmesan cheese
• 2 tablespoonfuls of meat-glaze
• 1 teaspoonful of chopped parsley
• 1 oz. of butter
• 1 tablespoonful of cream
• pepper and salt

Method

1. 1

   Butter moulds, fill with brioche paste, let rise, and bake.

2. 2

   Turn out, scoop out the insides, mask with meat glaze, fill with a mixture of butter, eggs, cream, and cheese, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 508. The excerpt below is the record exactly as published.

Petits Pains aux CEufs. — Brioche or choux paste, 4 eggs, 1| oz. grated Parmesan cheese, 2 tablespoonfuls of meat-glaze, 1 teaspoonful of chopped parsley, 1 oz. of butter, 1 tablespoonful of cream, pepper and salt

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