Chapter XII · Eggs · No. 475
475—Scrambled Eggs à la Portugaise
Dish the eggs in a timbale, and place, in the middle, some fine, concassed tomatoes, seasoned and sautéd in butter. Sprinkle a pinch of concassed parsley on the tomatoes, and surround with a thread of meat-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 475, p. 182. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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