Chapter XII · Eggs · No. 465
465—Scrambled Eggs with Shrimps
Dish the scrambled eggs in a silver timbale. Place a little heap of shrimps’ tails bound with a few tablespoonfuls of shrimp sauce in the middle, and surround with a thread of the same sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 465, p. 180. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →