Recipes > Eggs > Eggs à la Parisienne

Eggs à la Parisienne


Butter thickly the inner sides of as many dariole moulds as there are individuals to serve. Then sprinkle them thickly with fine-chopped parsley, ham or tongue. Break an egg into each mould, taking care not to break the yolk; sprinkle over the tops a little salt and pepper, and set in the blazer surrounded by hot water to two-thirds the height of the moulds. If, after a time, the water boils, even with the lamp turned low, put the blazer into the bath and continue cooking, until the eggs are set. The eggs should be covered while cooking. When cooked, turn from the moulds and serve with a purée of tomatoes. Half a cup of sliced mushrooms added to the purée improves this dish.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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