Eggs a la Besciamella

Ingredients

• three ounces of butter
• three small onions
• a large bunch of parsley
• two gills of milk
• two of cream
• Boil ten eggs hard

Method

1. 1

   Mince onions and parsley, then cook with butter and flour.

2. 2

   Add milk and cream, boil until thickened.

3. 3

   Remove shells from boiled eggs, cut whites into strips, and add to sauce.

4. 4

   Garnish with fried sippets, arrange yolks on top, and bake for half an hour.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 67. The excerpt below is the record exactly as published.

Eggs a la Besciamella Take three ounces of butter, three small onions, and a large bunch of parsley. Cut the onions in very fine slices and mince the parsley finely. Put these into a stewpan with a small quantity of very fine flour, add two gills of milk and two of cream. Boil and stir gently till this sauce is sufficiently thickened. Boil ten eggs hard

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