Chapter XII · Eggs · No. 406
406—Mirabeau Eggs
Substitute for ordinary butter, anchovy butter. Break the eggs and cook them. Surround each yolk with anchovy fillets, and garnish each of these with a spray of parboiled tarragon leaves. Place a large olive stuffed with tarragon butter on either side of the yolks.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 406, p. 166. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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