Eggs a la Creme

Ingredients

• one small onion
• hot milk
• melt butter
• salt
• pepper
• a little cream

Method

1. 1

   Make a white sauce by stirring flour into hot melted butter and adding hot milk.

2. 2

   Stir constantly until thick and well cooked.

3. 3

   Hollow out squares of bread large enough to hold a dropped egg.

4. 4

   Melt butter and fry the bread until light brown.

5. 5

   Put the bread into a buttered plate, add the yolk of an egg into each piece of fried bread, and the whites onto the plate.

6. 6

   Add salt, pepper, and pour cream over it all.

7. 7

   Put into the oven, and when cooked, pour the white sauce over it and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 26. The excerpt below is the record exactly as published.

Eggs a la Creme. Make a white sauce by stirring flour into hot melted but- ter and adding hot milk. Stir constantly until thick and well cooked. Add a small onion, one clove and set aside. Hollow out squares of bread large enough to hold a dropped egg. Melt butter and fry the bread in it until a light brown. Put the bread into a buttered plate which will stand the fire and in which the eggs can be served. Put the yolk of an egg into each piece of the fried bread, and the whites onto the plate itself. Add salt and pepper and pour a little cream

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