Chapter XII · Eggs · No. 404
404—Lully Eggs
Cook the eggs in an omelet-pan, and cut them with a round fancy-cutter. Place each egg on a slice of raw ham, cut to the same shape as the former, and fried in butter. Then place the egg and ham on toast similarly shaped and of the same size. Arrange the eggs in a circle round the dish, and garnish the middle of it with macaroni combined with concassed tomatoes stewed in butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 404, p. 166. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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