CEufs a la Tripe

Ingredients

• half a pint of white sauce
• an ounce of flour
• an ounce of butter
• half a pint of milk
• two large thinly-sliced onions
• from four to six halved hard-boiled eggs

Method

1. 1

   Make white sauce with flour, butter, and milk.

2. 2

   Cook onions in butter, add to sauce with halved eggs.

3. 3

   Pour into a greased bag and heat in the oven for ten minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 265. The excerpt below is the record exactly as published.

CEufs a la Tripe. Take half a pint of white sauce, made with an ounce of flour, an ounce of butter, and half a pint of milk, and flavored with a little mace. Add to it two large thinly-sliced onions cooked in a little butter in a bag, and from four to six halved hard-boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.