CookEat Recipe
Fried Eggs Valencienne
Twelve pan-and-oven eggs under No4 tomatoes with mushrooms and sweet pepper. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2233. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Pasteurized/74°C egg route; safe tomato/mushroom reheat. Limites : Tomato sauce final volume, mushroom mass, egg texture unknown.
Method
Steps
Step 1
Blanch six tomatoes one minute, peel/quarter. Warm first butter with shallots thirty seconds; add wine, tomato, parsley, salt, sugar and pepper; cook covered twelve minutes, bind with SEPARATE butter/flour paste; measure FINISHED stewed tomatoes.
Step 2
Heat two tablespoons butter and crack twelve eggs; season, fry ONE minute then oven-five-minute source guide to egg74°C or validated pasteurized route, transfer to hot platter.
Step 3
Add six sliced mushrooms and one diced pepper to the ALREADY FINISHED single No4 tomato batch, cook together FIVE minutes until safe; measure sauce and pour over eggs.
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