Monday, 24 December 2007
EGGS COQUELICOT
Grease small custard or timbale cups and put inside of each a cookedSpanish pepper. Drop in the pepper one egg. Dust it lightly with salt,
stand the cups in a pan of boiling water and cook in the oven until
the eggs are "set." Toast one round of bread for each cup and make a
half pint of cream sauce. When the eggs are "set," fill the bottom of
the serving platter with cream sauce, loosen the peppers from the cups
and turn them out on the rounds of toast. Stand them in the cream
sauce, dust on top of each a little chopped parsley and send to the
table.
posted by kanx1976 at
06:56
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home