Eggs au Miroir

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

William Verrall was master of the White Hart Inn, Lewes, from 1737 until about 1760. He had been apprentice to the French chef St Clouet and picked up and developed many ways with food that make him stand apart from contemporaries such as Hannah Glasse. Some of the ideas published in his Complete System of Cookery (1759) are strikingly modern and would grace any restaurant menu today – turkey braised with chestnuts, teal with olives, rabbit collops wi