Reference > Farmer's Cookbook > EGGS > Eggs à la Juliette
  Egg Croquettes Eggs à la Parisienne  
CONTENTS · BIBLIOGRAPHIC RECORD

Eggs à la Juliette

Decorate egg-shaped individual moulds with truffles, and cold boiled tongue cut in fancy shapes, and pistachio nuts blanched and split. Line mould with aspic jelly, drop in a poached egg yolk, cover with aspic jelly, let stand until firm, and turn on a thin oval slice of cold boiled tongue.


CONTENTS · BIBLIOGRAPHIC RECORD
  Egg Croquettes Eggs à la Parisienne  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors