Chapter XII · Eggs · No. 519
519—Hot Lapwings’ and Plovers’ Eggs
Note.—In the chapter on hors-d’œuvres, where recipes were given which deal with lapwings’ eggs, I made a few remarks relative to their freshness, and indicated the procedure for boiling them soft and hard.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 519, p. 191. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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