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Eggs A La Livingstone

6 squares of toast
1 tureen of pate-de-foie-gras
6 eggs
1/2 cupful of good stock
2 tablespoonfuls of sherry
1 teaspoonful of kitchen bouquet
1/2 teaspoonful of salt
1 dash of pepper

Toast the bread, butter it and put on top of each slice of toast a slice of _pate de foie gras_; put this on a heated dish, stand it at the mouth of the oven door while you poach the eggs. Put into a saucepan all the other ingredients, bring to a boil, put one poached egg on each slice of _pate de foie gras_; baste with the sauce and send at once to the table.

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