EGGS LYONNAISE
(
Cooking Of Eggs) - (
Many Ways For Cooking Eggs)
6 eggs
1 onion
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 dash of pepper
Hard-boil the eggs, remove the shells, throw them in cold water. Cut
the onion into thin slices; put it, with the butter, into a saucepan,
shake until the onion is tender, then add the flour, milk and
seasoning; stir until boiling. At serving time cut the eggs into
slices crosswise, put them in a shallow baking dish, cover with cream
sauce and run in the oven just a moment until they are very hot.
Vote
Viewed 694 times.
Informational.ca
