Beauregard Eggs

Ingredients

• five eggs
• one pint milk
• one tablespoonful cornstarch
• butter, size of an egg
• Salt and pepper

Method

1. 1

   Boil the eggs until hard.

2. 2

   While they are cooling in cold water, make a cream sauce of milk, cornstarch, and butter.

3. 3

   When the milk boils, add cornstarch and other ingredients, and the whites, chopped fine.

4. 4

   Pour this mixture over slices of toast that have been slightly moistened, and just before serving, chop yolks fine and sprinkle over each piece.

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 5. The excerpt below is the record exactly as published.

Beauregard Eggs Thin Bread and Butter Pineapple Sherbet Wafers Tea (C$tp:pC& d^Ctf* Have one pound of dried beef shaved very thin at the butcher's. Don't attempt to slice it at home. Serve as a side dish with the eggs. QBeCUttegarb <£gg&. Boil five eggs until hard! While they are cooling in cold water, make a cream sauce of one pint milk ; one tablespoonful cornstarch ; butter, size of an egg. Salt and pepper

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