Eggs à la Turtuffe

Fry lightly some Bacon,
put in a dish,
& pour over 2T. Sps of Strong Stock
flavoured with wine,
& break in carefully 5 or 6 eggs,
dusting them with P. & St.
Let cook over a slow fire,
& pass a hot shovel over to set the whites,
the yolks must not harden —


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This collection of recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.

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