Eggs a la Fricassee

Ingredients

• One tablespoon butter
• two tablespoons flour
• one and a half cups milk
• one tablespoon chopped parsley
• pepper to taste
• salt to taste
• some cream if at hand

Method

1. 1

   Put the butter in a saucepan, then the heated milk; season with salt and pepper.

2. 2

   Add four hard-boiled eggs, cut in quarters, on a platter.

3. 3

   Add cream to the sauce, pour over the eggs, and garnish with half moons of pastry and parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 377. The excerpt below is the record exactly as published.

One tablespoon butter, two tablespoons flour, one and a half cups milk, one tablespoon chopped parsley, pepper and salt to taste, and some cream if at hand

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