Chapter XII · Eggs · No. 521
521—Lapwings’ Eggs à la Danoise
Poach the eggs as directed in the recipe dealing with the process, and dish them up in tartlet-crusts garnished with a purée of smoked salmon.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 521, p. 191. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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