The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

HomeIndex › Eggs (Ambora under Marble Buttered)

Eggs (Ambora under Marble Buttered)

Ambora under Marble Buttered eggs 194 Caldy min minced eggs No. 1 194 No. 2 194 Cottage eggs for breakfast, cooked in Coccottes (pipkins) 194, Cream eggs, Sur le Plat 194 Egg baskets 194 Egg croquettes, Croquettes d'œufs 195 English dressed eggs 195 French dressed eggs 195 Œufs à l'Aurore or Œufs à la Tripe 195 à là Béchamel 196 à la Catherine 196 a la Polignac, see Prince de Polignac's recipe à la Princesse 196 à la Tripe see Œufs à l'Aurore 195 à la Turc 196 au Gratin 196 brouillés 196 files, see Eggs for clear soup (Soup Garnishings) 3,4 Parmesan eggs 197 Plovers' eggs in aspic, see Aspic jelly No. 2, under Meat jellies 163 Poached eggs 197 Prince de P Polignac's recipe for dressing eggs Œufs à la Polignac) 197 Raby eggs Savoury eggs No. 1 197 No. 2 197 No. 3 198 No. 4 198 Stuffed eggs 198 Tomato eggs 198

← Sauces for Meat (Vinegar No No plant White)Fish (Adelaide sandwiches see) →