Eggs a la Maitre d'Hotel

Name: Eggs a la Maitre d'Hotel
Yield: 4 servings
Ingredients: a little flour in butter; moisten with boiling milk; a good quantity of butter; some finely-chopped parsley; pepper; salt; the juice of a lemon

From Recipes for the million, 1891

Serves 4

Presented as published in 1891. 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 Recipes for the million (1891), page 64. The excerpt below is the record exactly as published.

GGS A LA MAITRE D’PIOTEL.— Roll a little flour in butter, moisten with boiling milk, and let it simmer for half an hour ; then throw a good quantity of butter into the sauce with some finely-chopped parsley, pepper, and salt. Stir until the butter is melted, slice boiled eggs into the sauce, add the juice of a lemon

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