Buttered Eggs
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Truffles, asparagus-heads, meat gravy, or jam can be added; in the latter case, sugar must be used instead of salt and pepper.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 108. The excerpt below is the record exactly as published.
Buttered eggs. Line the sides and bottom of a saucepan withfresh butter, break your eggs into it, add salt, pepper, and a pinch of grated nutmeg, cook over a slow fire, stir the whole time ; when done, sprinkle with lemon-juice, and serve. Do not let the eggs get too hard. Truffles, asparagus-heads, meat gravy, Or jam
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