vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Stuffed Eggs a la Diable
From Soyer's standard cookery, 1912
Serves 1
Can be served cold or hot with a sauce.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 143. The excerpt below is the record exactly as published.
Stuffed Eggs a la Diable. Hard boil the eggs, shell, place for a few minutes in cold water. Cut a little piece from the pointed end and halve each egg with a sharp knife. Remove the yolk; pound this with butter, salt and a seasoning of curry powder until a soft smooth paste is formed. Refill the eggs with this mixture and serve each on a little round of lightly fried bread. Scat- ter a little coralline pepper on each egg, and garnish with parsley or cress
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