Eggs à la Bechamel

Ingredients

• three tablespoons butter
• one slice carrot
• one slice onion
• a sprig of parsley
• a bit of bay leaf
• three tablespoons flour
• one-fourth teaspoon salt
• one-eighth teaspoon paprika
• one cup chicken stock
• four hard-boiled eggs
• one-half cup cream
• a slight grating of nutmeg

Method

1. 1

   Fry butter with carrot, onion, parsley, and bay leaf for five minutes.

2. 2

   Add flour, salt, and paprika; then add chicken stock, strain, reheat, and add hard-boiled eggs.

3. 3

   Just before serving, add cream and nutmeg.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 6. The excerpt below is the record exactly as published.

Eggs a la Bechamel Fry three tablespoons butter with one slice each carrot and onion cut in pieces, a sprig of parsley and a bit of bay leaf, five minutes. Add three tablespoons flour, one-fourth teaspoon salt, and one-eighth teaspoon paprika ; then add one cup chicken stock, strain, reheat, and add four hard-boiled eggs, cut in eighths lengthwise. Just before serving, add one-half cup cream and a slight grating of nutmeg

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