Chapter
17 - Different Methods of Dressing Eggs
Eggs a la Tripe ~ Eggs an Gratin ~ Eggs with Truffles. Omelet with Fine-herbs ~ with Shalots ~ with Parmesan Cheese ~ with Kidneys ~ with Oysters. Poached Eggs with Anchovy Toast ~ with Ham ~ Eggs a la Dauphine ~ a l'Aurore ~ with Nut-brown Butter ~ a la Suisse. Macaroni a 1'Italienne ~ with Cream ~ au Gratin ~ Timbale of Macaroni a la Florentine. Nouilles a la Palermo ~ Timbale of Nouilles a la Vanille.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter17.html- Legacy revision
8531e8373e9b- Source checksum
9a37bf4bc0835ab42836c1a276c0ee7d1f815d7f4cab410ef216ccdaeb6ea01a- Legacy text checksum
92b361115eb2ed64ac07cc7b7a874d20aa209c434fcd42cd36370462e9977a4e
Cite this page
17 - Different Methods of Dressing Eggs. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter17.html