Recipes > Eggs > Eggs la Ribeaucourt

Eggs la Ribeaucourt


Butter some little paper cases, and let them dry in the oven. Put into each one a pat of butter and let it melt lightly. Break an egg into each case, taking care not to break the yolk, and put a bit of butter on each yolk. Place in a quick oven till the whites are half set. At the moment of serving take them out, and have ready some minced tongue or ham, to sprinkle on them, and decorate with a big bit of truffle.


The Belgian Cookbook (1915).


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