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Public Domain Recipes
cegoh (Pixabay License).

Eggs with Pate De Foie Gras

Ingredients

Directions

  1. Cut the toast in rounds, large enough to hold a poached egg.
  2. Butter and spread with pate de foie gras.
  3. Poach the eggs--using either a poacher or by dropping into hot water-and place eggs on toast.
  4. If you like, you may serve them with a thin cream sauce.
  5. .

Other Information

Author: Person.Virginia Valli Contributor: Organization.Photoplay Magazine, Person.Carolyn van Wyck

Source: Photoplay's Cook Book (1927-01-01)

Category: Main Dish

Measure: avoirdupois

Ingredient: egg, toast, pate de foie gra

Equipment: knife

See Also

Dutch Canpes

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • egg, seasoning, haddock, toast, caper • measuring cups

Scotch Woodcock

by: Good Housekeeping • Cocktails & Savouries (1955-01-01)

Side • butter, toast, egg, caper, milk, anchovy, seasoning • measuring cups, measuring spoons, stove, pan

Stirred Eggs

by: Isabel Harris Metcalf • Just A Few Tried and True Receipts (1916-01-01)

Side • Metric • egg, gravy, butter, anchovy, toast • measuring spoons, measuring cups, skillet

Eggs in Double Cream

by: Denver Gas and Electric Co, Katherine Newsbury, Helen Parker Headden • A Book of Hints on the Art of Cooking (1907-01-01)

Side • avoirdupois • egg, cream, salt, sherry, toast, parsley • measuring cups, measuring spoons, double boiler

Rhubarb-Orange Pie

by: Stout State College Home Economics Club • Sharon Athrop • Stout's Favorites (2020-03-07)

Dessert • avoirdupois • rhubarb, orange, sugar, cornstarch, egg, pastry • measuring cups, measuring spoons, rolling pin, egg beater, oven