Eggs in Dariols with Tomato Butter

Œufs en Darioles au Beurre de Tomates

Preparation info

    • Difficulty

      Easy

Appears in

Mrs A.B. Marshall's Cookery Book

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

  • About

Method

Butter some dariol moulds and sprinkle half of them with chopped tongue or truffle, and the other half with chopped parsley; break a fresh egg in each mould, and put a little piece of butter on the top of each, stand the moulds in the stewpan, which has a fold of paper on the bottom, and hot water to come nearly to the top of the moulds, and cook in the oven until the eggs are lightly set; take them up, pass a little knife round the moulds, and turn the eggs out on a dish on little round croûtons of fried bread, pour tomato butter round them, and serve for breakfast, luncheon, or a second course dish.