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    You are in: Home / Recipes / Ouefs Francois Picabia Egg Sponge Recipe
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    Ouefs Francois Picabia Egg Sponge

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    jiva das's Note:

    Buttery egg delight. Based on the recipe of the surrealist painter Francois Picabia, to be found in the Alice B Toklas Cook Book, near the recipe for Hashish Cookies. Not for people on a diet.

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    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 12 egg yolks (Get only the yolks from a dozen eggs.)
    • 1/2 lb butter (Cut a half a pound of butter into smitherings)

    Directions:

    1. 1
      Mix the yolks with a fork over the lowest possible heat, while adding the smidgens and smitherings of butter, so that the eggs do not cook, but the butter melts.
    2. 2
      Picabia thought that this concoction was a study in texture.
    3. 3
      I had to get rid of it, so I put it into a slow oven for 15 minutes.
    4. 4
      What came out was a delicious egg sponge.
    5. 5
      Very fat with cholesterol, but dressed with maybe strawberry jam, food to die for!
    6. 6
      Stir the yolks.
    7. 7
      Heat them on the lowest possible level, while adding the smidgens of butter, so that the butter melts, but the eggs do not cook.
    8. 8
      This is what the great surrealist painter Picabia called a study in texture.
    9. 9
      If, like me, you find it revolting.
    10. 10
      put the glop in a baking dish.
    11. 11
      setting your oven to about 325 for ten or fifteen minutes, and you will have lots of calories and cholesterol, and utter delectation (a dab of strawberry jam would zap the zap): Egg Sponge!

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    Nutritional Facts for Ouefs Francois Picabia Egg Sponge

    Serving Size: 1 (205 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1109.3
     
    Calories from Fat 1047
    94%
    Total Fat 116.4 g
    179%
    Saturated Fat 67.0 g
    335%
    Cholesterol 1376.8 mg
    458%
    Sodium 697.8 mg
    29%
    Total Carbohydrate 3.3 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.5 g
    2%
    Protein 15.5 g
    31%

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