Scrambled Eggs with Mousserons
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.
gs some minced morels, sautéd in butter and seasoned. Dish in timbales, and place a fine, cooked morel in the centre of each. 472—SCRAMBLED EGGS WITH MOUSSERONS Proceed as for No. 471
Cook this with the app: pantry check, scaling, and the assistant.