Eggs a la Maitre d'Hotel

Ingredients

• Slice and fry some Spanish onions in butter
• in butter
• Add a little flour
• some hot milk
• chopped parsley
• salt, and white pepper
• Cut some eggs that have been boiled for ten minutes into quarters

Method

1. 1

   Slice and fry some Spanish onions in butter, but do not let them brown.

2. 2

   Add a little flour, some hot milk, chopped parsley, salt, and white pepper, and let the sauce thicken.

3. 3

   Cut some eggs that have been boiled for ten minutes into quarters, lay them into the sauce, and, when hot, arrange the eggs neatly in a dish and pour the sauce over them.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 114. The excerpt below is the record exactly as published.

Eggs a la Maitre d’Hotel. — Slice and fry some Spanish onions in butter, but do not let them brown. Add a little flour, some hot milk, chopped parsley, salt, and white pepper, and let the sauce thicken. Cut some eggs that have been boiled for ten minutes into quarters

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