Recipes > Eggs > Eggs a la Russe

Eggs a la Russe


  • 6 eggs
  • 1 small can of caviar (2 tablespoonfuls)
  • 1/2 pint of stock
  • 1 teaspoonful of onion juice
  • 1 dash of pepper


Hard-boil the eggs, remove the shells, cut them into halves lengthwise; take out the yolks without breaking the whites, and press them through a sieve, then add the caviar, onion juice and pepper. Heap these back into the whites. Boil the stock until reduced one-half, baste the eggs carefully, run them into the oven until hot, pour over the remaining hot stock and send to the table.


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Many Ways for Cooking Eggs.

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