vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs (a la Carmelite)
From Cassell's dictionary of cookery, 1892
Serves 2
Time, twenty minutes to boil eggs.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 488. The excerpt below is the record exactly as published.
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. FiU the whites of the eggs, which should be di^dded in halves, lengthways, with this mixture, and warm them thoroughly in a white sauce composed of two ounces of butter and a quarter of a pint of cream, ^vith a blade of mace
Cook this with the app: pantry check, scaling, and the assistant.