Printanier Moulded Eggs
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 105. The excerpt below is the record exactly as published.
PRINTANIER MOULDED EGGS Butter some hexagonal moulds, and garnish them, Chart- reuse-fashion, with cut-up, cooked vegetables, varying the shades. Break an egg into each mould; season, and poach in a bain-marie. Turn out the moulds upon little, round pieces of toast; arrange these in a circle on a dish, and pour in their midst a cream sauce finished by means of a Printanter butter with herbs, in the proportion of one oz. of butter to one-quarter pint of sauce
Cook this with the app: pantry check, scaling, and the assistant.