Chapter XII · Eggs · No. 399
399—Devilled Eggs
Cook the eggs in the omelet-pan; turn them, after the manner of pancakes, taking care lest they break. Slide them gently into a dish, and besprinkle them with brown butter and a few drops of vinegar with which the omelet-pan has been rinsed.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 399, p. 165. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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