Scrambled Eggs a la Portugaise
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 151. The excerpt below is the record exactly as published.
Scrambled Eggs a la Portugaise. Dish the eggs in a timbale, and place in the middle, some fine, concassed tomatoes seasoned and sauted in butter. Sprinkle a pinch of concassed parsley
Cook this with the app: pantry check, scaling, and the assistant.