Chapter XII · Eggs · No. 489
Built upon: No. 2137Subrics d’Épinards
489—Fried Eggs à la Romaine
Place the eggs, fried in oil, on little, oval No. 2137, Subrics d’Épinards of spinach. The preparation of spinach should have anchovy fillets, cut into dice, added to it.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 489, p. 185. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →