Tadjim bel Bergoug (Braised Fowl and Eggs)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 18. The excerpt below is the record exactly as published.
Tadjim bel Bergoug. (Braised Fowl and Eggs.) Cut a fowl into nice fillets, free of bones and skin. Make a good stock of the bones and skin and place the fillets in and stew slowly, seasoning with a little caraway, cinnamon, red pepper, and salt. Fry and trim neatly some eggs
Cook this with the app: pantry check, scaling, and the assistant.