Eggs à la Princesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put the eggs into a sauté pan and cook them in the oven till the whites are firm enough to out and the yolks not hard; then trim them round with a plain round cutter and arrange them on croûtons...
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Cooking tools:
- Saute pan
- Oven
- Cookie cutter
Ingredients
- butter
- cayenne
- lemon juice
- fried bread
- parsley
- tongue
- egg
- lean ham
- sherry
- cream
- yolk of egg
- croûtons
- eggs
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