Eggs en Filets.

Mix in a dish that may be put in the oven (a silver one by preference)
twelve raw egg yolks, with a spoonful of brandy and a pinch of
salt. Cook them for five minutes in a hot oven, then let them cool;
cut the preparation into twelve thin fillets or slices, and steep each
one in a light pancake batter. Fry them in very hot fat for about
two minutes, then lift up with a skimmer, lay them on a napkin to
drain, and serve on a folded napkin laid on a hot dish and garnished
with fried parsley.
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