Eggs a la Bonne Femme

Ingredients

• two large, sound onions
• two ounces of butter
• a good pinch of flour
• half a pint of cream or milk
• a pinch of salt
• half a pinch of pepper
• a saltspoonful of nutmeg
• two tablespoonfuls of Espagnole sauce

Method

1. 1

   Fry sliced onions in butter, stirring frequently.

2. 2

   Dredge in flour, moisten with cream or milk, and season.

3. 3

   Mix yolks with onions and froth the whites.

4. 4

   Lay in a buttered baking-tin and bake for about fifteen minutes.

5. 5

   Add Espagnole sauce and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 157. The excerpt below is the record exactly as published.

EggS a la Bonne Femme. — Slice two large, sound onions, and fry them in two ounces of butter, in a saucepan, stirring frequently, so that they do not burn; when done, dredge in a good pinch of flour, moistening with half a pint of cream or milk, and season with a pinch of salt, half a pinch of pepper, and a saltspoonful of nutmeg. Break six eggs, froth the whites, mix the yolks with the onions, and afterward the beaten whites, stirring well. Lay two pieces of white paper on the bottom of a baking-tin, butter them thoroughly, lay the eggs on top, and set it in the oven for about fifteen minutes. When done, turn them on to a hot dish, remove the papers, add two tablespoonfuls of Espagnole sauce

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