Convent Eggs

Ingredients

• four Eggs
• an ounce of butter
• an onion
• a teaspoonful of flour
• about half a pint of milk
• half a teaspoonful of salt
• a quarter ditto of pepper

Method

1. 1

   Boil eggs for ten minutes, then cool in cold water.

2. 2

   Slice onion and fry in butter until white.

3. 3

   Add flour, mix well, then add milk to form a white sauce.

4. 4

   Season and add chopped eggs.

5. 5

   Toss and serve on toast.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 276. The excerpt below is the record exactly as published.

Convent Eggs — {Mrs. C. W. Earle.)— Boil four Eggs for ten minutes. Put them in cold water. Peel an onion and slice 400 EGGS AND OMELETTES it thin. Put into a frying-pan an ounce of butter, and when melted add the onion and fry Avhite. Then add a teaspoonful of flour and mix it well. Add about half a pint of milk till it forms a nice white sauce, half a teaspoonful of salt, and a quarter ditto of pepper

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