Eggs à la Béchamel

Ingredients

• Six eggs
• one tablespoon flour
• one gill cream
• one gill white or veal stock
• yolk of one egg

Method

1. 1

   Boil eggs for 15 minutes.

2. 2

   Prepare sauce by melting butter, adding flour, then stock and cream.

3. 3

   Stir until boiling, season.

4. 4

   Shell eggs, cut whites and yolks, arrange in a dish, pour sauce around, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 138. The excerpt below is the record exactly as published.

six eggs; when brown, turn up and fill with this mixture. Serve at once on a hot platter. FRIZZLED BEEF AND EGOS. Contributed. To every half pound of chipped beef allow half a pint of milk, one tablespoonful of butter and one tablespoonful of flour. Put the butter into a frying- pan; when hot add the beef and stir for about two minutes, or until the butter begins to brown, then dredge in the flour. Stir well, add the milk and a lit- tle pepper, and just before taking from the fire whip in two well-beaten eggs. HAM OMELET. Contributed. Make an omelet in the usual way; pour into an omelet pan and before the egg sets sprinkle over the top one teacupful of finely minced, cold, cooked ham. EGGS. 325 RUM OMELETTE. Mrs. T. K. Egbert. To two eggs, beaten thoroughly with two ounces of sugar, add one glass of Jamaica rum. Melt four ounces of butter in a saucepan and pour in the egg mixture. Stir on the fire and cook. When done, roll the omelette, turn it on a dish, sprinkle with powdered sugar, and send to the table. Have a glass of Jamaica rum at hand, pour it on each side of the dish, apply a lighted match, and serve when the alcohol has almost burned itself out. EGOS A LA BECHAMEL. Mrs. C. H. Hamilton. Six eggs, one tablespoon flour, one gill cream, one gill white or veal stock, yolk of one egg

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