Scrambled Eggs for Hot Luncheon Hors-D'oeuvre
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 107. The excerpt below is the record exactly as published.
SCRAMBLED EGGS FOR HOT LUNCHEON HORS-D’CEUVRE I only give one recipe of this kind, but the series may be extended at will without involving much deep research, since all that is needed for the purpose of variety is the modification of the garnish and a change in the soufflé preparation. The mode of procedure remains unalterable. Prepare the scrambled eggs, and garnish them as fancy may suggest. Also make a “* Soufflé with Parmesan Cheese ’’ (No. 2295a). Put the scrambled eggs into a large tartlet-crust, cook without colouration, filling them only two-thirds full. Cover with the soufflé preparation
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