Chapter XII · Eggs · No. 409
409—Eggs à la Portugaise
Put a tablespoonful of tomato fondue into a dish. Break the eggs upon this, season, and cook. Between the eggs and at each end of the dish put a little heap of tomato fondue, and on each of the heaps drop a pinch of chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 409, p. 167. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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