Chapter XI · Hors-d’Œuvres · No. 372
372—Lapwings’ Eggs à la Moscovite
Boil the eggs hard; cool and shell them. Prepare as many tartlet-crusts as there are eggs. When dishing up, garnish the tartlets with a coffeespoonful of caviare, and place one egg in the middle of each.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 372, p. 157. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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