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Eggs A La Creme

(Bread, Biscuit, And Rolls.) - (The Golden Age Cook Book)

Boil twelve eggs fifteen minutes. Line a dish with very thin slices of

bread and fill with layer of eggs cut in slices, strewing them with a

little grated bread, pepper and salt; rub a quarter of a pound of butter

with two tablespoonfuls of flour, put it in a saucepan with a

tablespoonful of chopped parsley, a little onion grated, salt, pepper

and half a pint of milk or cream; when hot pour over the eggs; cover the

top with grated bread crumbs and put it in the oven, let it heat

thoroughly and brown.

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Eggs A La Creme

Boil the eggs, which must be quite fresh, twelve minutes; and throw them

into cold water. When cold, take off the shell without breaking the

white. Have a little shalot and parsley minced fine and mixed; pass it

with a little fresh butter. When done enough, set it to cool. Cut the

eggs through the middle; put the whites into warm water; pound the yolks

very fine; put them into your stewpan, with a little cream, pepper, and

salt. Make the whole very hot, and dish. Two gills of cream will be

sufficient for ten eggs.

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