Eggs (a la Maitre d' Hotel)

Ingredients

• some Spanish onions
• in butter
• a little flour
• some hot milk
• chopped parsley, salt, and white pepper
• some eggs that have been boiled twenty minutes

Method

1. 1

   Slice and fry onions in butter without browning.

2. 2

   Add flour, hot milk, parsley, salt, and pepper to thicken.

3. 3

   Cut boiled eggs into quarters, add to sauce, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 489. The excerpt below is the record exactly as published.

Eggs (a la Maitre d' Hotel). — SUce and fry some Spanish onions in butter, but do not let them brown. Add a little fiour, some hot milk, chopped parsley, salt, and white pepper, and let the sauce thicken. Cut some eggs that have been boiled twenty minutes into quarters, lay them into the sauce, and when hot, aiTange the eggs neatly in a dish and pour the sauce over them. Eggs (a la Tripe). — Slice a dozen hard- boiled eggs thinly, and lay them in a stewpan with three ounces of butter mixed with a little fleur

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