Chapter XII · Eggs · No. 485
Built upon: No. 273Blanchings
485—Harvesters’ Fried Eggs
Fry as many No. 273, Blanchings rashers of breast of bacon as there are eggs. Arrange in a circle on a dish, alternating the rasher with the eggs. Garnish the centre with large peas, cooked with ciseled lettuce and finely-sliced potatoes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 485, p. 184. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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