Chapter XII · Eggs · No. 402
Built upon: No. 395Eggs on the Dish
402—Isoline Eggs
Cook the eggs according to No. 395, Eggs on the Dish. Place between them, and all round the dish, some small, halved tomatoes à la Provençale. Put in the centre of each halved tomato a fine chicken’s liver sautéd with Madeira.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 402, p. 166. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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