Recipes > Eggs > Eggs a la Livingstone

Eggs a la Livingstone


  • 6 squares of toast
  • 1 tureen of pate-de-foie-gras
  • 6 eggs
  • 1/2 cupful of good stock
  • 2 tablespoonfuls of sherry
  • 1 teaspoonful of kitchen bouquet
  • 1/2 teaspoonful of salt
  • 1 dash of pepper


Toast the bread, butter it and put on top of each slice of toast a slice of pate de foie gras; put this on a heated dish, stand it at the mouth of the oven door while you poach the eggs. Put into a saucepan all the other ingredients, bring to a boil, put one poached egg on each slice of pate de foie gras; baste with the sauce and send at once to the table.


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Many Ways for Cooking Eggs.

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