Eggs à la d’Orléans

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Butter a sauté pan well
  2. break some eggs in it, allowing one to each person
  3. place the pan carefully on the stove
  4. as soon as the white of the egg begins to set, place the pan in the oven
  5. leave it till the yolk of the egg is set, but not hard
  6. take out and cut each egg out with a plain round cutter, leaving the white of each about one eighth of an inch round the yolk
  7. dish these straight down the dish on which they are to be served
  8. pour over them d’Orléans sauce
Original Text
Eggs à la d’Orléans. (Œufs à la d’Orléans.) Butter a sauté pan well; break some eggs in it, allowing one to each person; place the pan carefully on the stove and as soon as the white of the egg begins to set, place the pan in the oven; leave it till the yolk of the egg is set, but not hard, then take out and cut each egg out with a plain round cutter, leaving the white of each about one eighth of an inch round the yolk; dish these straight down the dish on which they are to be served, and pour over them d’Orléans sauce.
Notes
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