Chapter XI · Hors-d’Œuvres · No. 370
Built upon: No. 1220Chartreuse de Ris de Veau
370—Lapwings’ Eggs à la Moderne
Boil the eggs soft; mould them in dariole-moulds, coated with jelly, and garnished in No. 1220, Chartreuse de Ris de Veau. Heap a vegetable-salad, thickened with mayonnaise, in the middle of the dish, and place the eggs removed from their moulds all round.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 370, p. 157. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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