Photo: Joseph Gonzalez
Ingredients
- 10 eggs
Directions
1
Beat the yolks of 10 eggs and half their bulk of rich gravy. When frothed, turn out on a plate and place them over a saucepan of boiling water till the eggs are well set and form a cream. Cut this in neat strips, place them in a tureen of savory consomme, and serve immediately.
By Margaret Brown ·
Recipe sourced from
gutenberg