Eggs a la Maitre d' Hotel
From The new practical housekeeping, 1890
Serves 1
Add parsley and lemon juice for flavor.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 174. The excerpt below is the record exactly as published.
EggB a la Maitre d^ Hotel, — Cut five hard-boiled eggs in quar- ters, lengthwise, and place in dish; pour over them a hot gravy made of cream and milk with a little Dutter, a seasoning of white pepper and salt, a small pinch sugar, and a thickening of flour. Serve hot. A tablespoon chopped parsley and juice of h^f a lemon
Cook this with the app: pantry check, scaling, and the assistant.