 |
 |
Free Books / Cooking / 300 Culinary Receipts / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
7. Eggs A La Livingston |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / 300 Culinary Receipts / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
7. Eggs A La Livingston |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "300 Culinary Receipts", by Alexander Filippini. Also available from Amazon: 300 Culinary Receipts.
Cover six pieces of cut toast with pate-de-foie-gras, lay them on a dish, and pour twelve scrambled eggs over (No. 2), add two table-spoonfuls of demi-glace around the dish and serve (No. 103).
Continue to:
culinary recipes, eggs, fish, desserts, cook book, dishes, cooking, food, cuisine
|
|
|
|
 |
|