Scrambled Eggs, Orloff
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, ORLOFF Break the eggs, beat them, and add thereto a little fresh, thick cream. Cook them in the usual way, and add three cray- 182 GUIDE TO MODERN COOKERY fishes’ tails per every two eggs. Dish in little porcelain cases, place a fine slice of truffle
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