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Scrambled Eggs, Georgette
From A guide to modern cookery, 1909
Serves 1
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, GEORGETTE Bake three fine Dutch potatoes, or six smaller ones, in the oven. Open them by means of an incision on their tops; with- draw the pulp from the interior with the handle of a spoon, and keep the remaining shells hot. Prepare the scrambled eggs in the usual way, and finish them away from the fire with one and one-half oz. of crayfish butter, and eight or ten shelled crayfish tails
Cook this with the app: pantry check, scaling, and the assistant.