Eggs a la Crème

Ingredients

• twelve eggs
• a quarter of a pound of fresh butter
• half a pint of sweet cream
• pepper
• salt
• a layer of crumbs of grated bread
• a little flour well rubbed into it
• a little chopped parsley

Method

1. 1

   Boil eggs, layer in a baking dish with bread-crumbs, prepare a sauce with butter, flour, parsley, salt, pepper, and cream, pour over eggs, and bake until browned.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 26. The excerpt below is the record exactly as published.

pepper and salt. After stirring well together, add the whites of the eggs, and bake in a pan in a quick oven. Baked Eggs. With a clean rag dipped in melted butter wipe over the surface of a pie-plate, and then plape on it a good layer of bread-crumbs thick enough to cover the bottom ; t^hen carefully break as many eggs as will cover the bread- crumbs without touching one another, and, after covering them with another layer of bread-crumbs and butter, pow- dered with pepper and salt, put into an oven, and in five minutes they will be set and nicely done. Shirred Eggs. Proceed as with baked eggs, only the bread-crumbs are omitted ; and hence the dish is yet more delicate, and pe- culiarly suited to please the taste of invalids, whose appe- tites need coaxing. Devilbd Eggs. ffoil the eggi^ h^trd, and then cut thein in halves ; take out the yolks carefully, without breaking the whites ; put the yolks in a small bowl, witU ^ little pepper, salt, mus- tard, and vinegar — a very little of the last; beat them to a smooth paste with crean^ed butter. The quantity of spasoning i^iust be proportioned to the number of eggs p^'epared, as your judgment will dictate. If you have not sallowed butter enough to make the eggs creamy, add just a little milk or cream. Now ?•etur^ the prepared yolks to the whites, put them into a baking - dish, and then into a hot oven to brown. VIMOINIA COOKERT'BOOK. 47 SOBAMBLSD £g6S. One of the plaineBt ways of cooking eggs, but one of the best. Heat an iron skillet and grease it with a little melted butter ; having your eggs ready broken in a dish near the fire, pour them in, and stir them briskly for five or six minutes until they are prettily mixed and done to your taste. Just before you take them from the skillet add a seasoning of a table-spoonful of butter, a teaspoonf ul of salt, and a good sprinkling of black pepper to a dozen eggs. This will make a dish for about eight persons of moderate appetite. EOGS A LA CBintfB. Boil twelve eggs just hard enough to cut up into slices; cover the bottom of a baking-dish with crumbs of grated bread ; upon these place a layer of eggs, strewing each such layer with bread - crumbs, pepper, and salt ; put a quarter of a pound of fresh butter, with a little flour well rubbed into it, in a saucepan, with a little chopped pars- ley (if liked and in season), salt, pepper, and half a pint of sweet cream

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