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Œufs a la Turc
The Cookery Book of Lady Clark of Til...
·
Lady Clark of Tillypronie
·
1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success
· extracted 12 days ago
Not a recipe
No
Ingredients (7)
lightly poached
eggs
↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
very finely minced calf's or chicken's liver
↝ Liver, beef [Liver and organ meats]
chicken's liver
↝ Liver, chicken [Liver and organ meats]
ham
↝ Ham [Cold cuts and cured meats]
mushroom
↝ Mushrooms, raw [Other vegetables and combinations]
shallot
↝ Shallots, raw [Vegetables and Vegetable Products]
little
tomato
↝ Tomatoes, raw [Tomatoes]
Instructions (0)
No instructions extracted.
Original Text
Œufs a la Turc. These are lightly poached eggs on very finely minced calf's or chicken's liver, flavoured with ham, mushroom, shallot, and little tomato.
Notes
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