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Egg Brouilles

Name: Egg Brouilles
Yield: 1 servings
Ingredients: the yolks and whites of eight eggs; a quarter of a pound of butter; a little pepper; a little salt; a spoonful of broth; with cucumbers or asparagus heads

From Recipes for the million, 1891

Serves 1

Presented as published in 1891. 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 Recipes for the million (1891), page 63. The excerpt below is the record exactly as published.

EGG BROUILLES. — Beat together the yolks and whites of eight eggs, and put them into a saucepan with a quarter of a pound of butter and a little pepper and salt ; stir constantly with a wooden spoon over a slow fire until done, taking care that the brouiltes do not become clotty. Add a spoonful of broth, with cucumbers or asparagus heads

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