Eggs a la Creme
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 36. The excerpt below is the record exactly as published.
Eggs d la Creme. — Eight eggs boiled hard, one cup white sauce, two tablespoonf uls fine crumbs, tablespoonful butter. Slice six of the eggs, and put them in a pudding -dish with the white sauce. Eub the yolks of the other two eggs through a sieve, mix them with the bread-crumbs, and sprinkle them over the top of the dish. Put bits of butter 139 WHAT TO BAT — fiOW TO SEEVE IT here and there, garnish the dish around the sides with points of buttered toast
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