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