Chapter XII · Eggs · No. 405
Built upon: No. 395Eggs on the Dish
405—Meyerbeer Eggs
Cook the eggs as in No. 395, Eggs on the Dish. Place a small, grilled sheep’s or lamb’s kidney between each yolk, and surround with a thread of Périgueux sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 405, p. 166. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →