Scrambled Eggs, Princess Mary
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, PRINCESS MARY Prepare some small timbales in dariole-moulds from puff- paste scraps, and bake them without colouration; also some little covers of puff-paste, stamped out with an indented fancy- cutter, two inches in diameter. Set the covers on a tray, gild them slightly, place on each a scrap of indented paste, and leave this uncoloured. Bake the timbales and the covers in a moderate oven. Make a preparation of scrambled eggs and Parmesan cheese; add to this, away from the fire, two tablespoonfuls of reduced velouté with truffle essence and truffles cut into dice
Cook this with the app: pantry check, scaling, and the assistant.