vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Carmelite
From Harper's cook book encyclopædia, 1902
Serves 1
Serve with a little lemon-juice squeezed into the sauce.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 111. The excerpt below is the record exactly as published.
Eggs a la Carmelite EGGS Eggs, Fricasseed eggs upon a dish, as if for poaching, with a seasoning of salt and nutmeg ; pour some of the butter in its boiling state over them, and move them gently to get all the butter about them ; put the dish by the fire to keep hot, and finish browning the eggs with a red - hot shovel if you have no salamander. Time to brown butter, etc., about ten min- utes. Eggs a la Carmelite. — Chop some sorrel, a little parsley, and two or three small boiled onions together ; add the yolks of six hard-boiled eggs, chopped separately ; season with pepper and salt, and mix with a little melted butter. Fill the whites of the eggs, which should be divided in halves, lengthways, with this mixt- ure, and warm them thoroughly in a white sauce composed of 2 ozs. of butter and a quarter of a pint of cream, with a blade of mace
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Cook this with the app: pantry check, scaling, and the assistant.