Recipes > Eggs > Eggs Livingston

Eggs Livingston

Down Town Club. (For six persons)


  • 12 raw eggs
  • 1/2 pint of rich cream
  • salt
  • pepper
  • 3/4 pint of well-cooked tomato meat
  • 3 truffles hashed (not too fine)
  • toast
  • pate de foie gras


Take the eggs and rich cream; beat well together, add salt and pepper. Put the mixture in a flat saucepan well buttered, and scramble; then add the tomato meat and truffles. Dress on toast covered with pate de foie gras. Serve very hot.


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The Century Cook Book (1901).

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