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Eggs A La Livingstone


6 squares of toast
1 tureen of pâté de foie gras
6 eggs
˝ cupful of good stock
2 tablespoonfuls of sherry
1 teaspoonful of bouquet garni
˝ teaspoonful of salt
1 pinch of pepper


Toast the bread, butter it and put on top of each slice of toast a slice of pâté de foie gras; put this on a heated dish, stand it at the mouth of the oven door while you poach the eggs. Put into a saucepan all the other ingredients, bring to a boil, put one poached egg on each slice of pâté de foie gras; baste with the sauce and send at once to the table.

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