Chapter XII · Eggs · No. 488
488—Fried Eggs à la Provençale
Put each fried egg on a half-tomato on a large, thick slice of egg-plant, seasoned, rolled in flour, and fried in oil.
Set in a circle on a dish, with fried parsley in the centre.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 488, p. 184. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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