Over three thousand recipes from the man who cooked at Delmonico's — French sauces, Italian pastas, Indian curries and American pies, the whole eating world of 1906 in one volume.

Home › The World's Kitchen › Shirred Eggs, Demi-Glace

Shirred Eggs, Demi-Glace

Lightly butter six egg dishes. Crack two fresh eggs in each dish. Season evenly with half teaspoon salt and three saltspoons white pepper. Set in oven five minutes. Remove, pour evenly one gill hot demi-glace over them and serve.

← Filet of Sea Bass, Ravigote Tomatoes with Mayonnaise →

Shirred Eggs, Demi-Glace

Read next