Eggs a la Concorde

Ingredients

• pint milk
• i pint cream
• A little minced parsley
• A little minced mushroom
• 3 eggs
• A little cooked minced ham
• A little pepper and salt

Method

1. 1

   Mix the minced ham, parsley, and mushroom together, butter thoroughly eight or nine small dariole moulds and line them with the ham; beat up the eggs, add to them the milk and cream, also a little pepper and salt, three parts fill the moulds, stand them in a pan of boiling water, allowing the water to come within half an inch of the top, simmer very slowly 16 minutes, or until they are set.

2. 2

   Turn out on to a dish, and pour round the base a sauce as follows: 1 egg, ^ pint milk, 1 teaspoonful minced parsley, a little pepper and salt.

3. 3

   Beat up the egg and add all the other ingredients, put into a custard pan or a jug, stand in a pan of boiling water, and stir until it thickens slightly; pour into the dish and serve.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 65. The excerpt below is the record exactly as published.

EGGS a la CONCORDE. \ pint milk i pint cream A little minced parsley A little minced mushroom 3 eggs A little cooked minced ham, chicken, or tongue A little pepper and salt

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