Eggs in Dariols with Tomato Butter from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Butter some dariol moulds and sprinkle half of them with chopped tongue or truffle, and the other half with chopped parsley; break a fresh egg in each mould, and put a little piece of butter on the...
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Cooking tools:
- Dariol mold
- Chef's knife
- Cutting board
Ingredients
- fresh egg
- parsley
- truffle
- tongue
- butter
- paper
- hot water
- eggs
- croûtons
- fried bread
- tomato
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