Plovers’ Eggs à l’Epernay from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some plovers’ eggs, allowing one to each person; boil them for seven minutes, then shell them whilst hot; cut some little round croûtons and hollow them out so as to hold the eggs as if in...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Spoon
- Skillet
- Slotted spoon
- Plate
Ingredients
- lemon
- fresh butter
- castor sugar
- cayenne
- eschalot
- parsley
- thyme
- bayleaf
- brown sauce
- eggs
- croûtons
- pale
- champagne
- truffles
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