Buttered Eggs ('a la Guys')
From Wholesome cookery, 1887
3 eggs to 1 ounce of butter is the right proportion.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 71. The excerpt below is the record exactly as published.
Buttered Eggs (“ a la Guys ”). Cut some thin slices off a sandwich loaf; toast these slices crisply ; have some grated Parmesan and butter well mixed together, and butter the pieces of toast quickly with this mixture; leave the toast by the side of the fire, or in the oven, to keep warm. Now put a lump of butter in a saucepan; break in some eggs ; stir with a wooden spoon till the eggs are just set. Dish the eggs up on the toast ; pour over them a small quantity of gravy (that which comes from under a roast joint). 3 eggs
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