Eggs a la Stork

Ingredients

• one large tablespoon of butter
• one large tablespoon flour
• one pint of milk
• salt
• one teaspoon Worcestershire sauce
• one cup grated cheese

Method

1. 1

   Melt butter, add flour, then stir in milk.

2. 2

   Season and add cheese until melted.

3. 3

   Carefully break in eggs and bake slowly until set.

4. 4

   Serve on buttered toast.

As published

This recipe was extracted from Council cook book (1908), page 16. The excerpt below is the record exactly as published.

one teaspoon Worcestershire sauce, one teaspoon mushroom catsup, juice of half a lemon, and a teaspoon of flour to thicken. Cook up once and pour over eggs. Serve very hot. Spanish Omelette. Make an omelette, pour through the center and around the side a sauce made of one cup of tomatoes, strained, one tablespoon of butter, one tablespoon of chopped onion, three tablespoons of chopped green peppers; season with paprika and salt; garnish the omelette with parsley and slices of lemon. Egg Bird's Nest Take the white of one tgg, beat to a froth. Place it in a ramekin, making a hollow in the center, in which you place the unbroken yolk. Put this in a moderate oven and allow to brown slightly. Eggs a la Stork. Melt one large tablespoon of butter; add one large tablespoon flour and smooth it; then stir in one pint of milk; add salt, paprika, one teaspoon ni Vl^Dl A RI717P Brewed in Olympia, Wn., liLlLVlrlA DUlJllV unsurpassed for quahty.i. KJMJ3.L1J.L ira. M^^MJRW ^^^ ^^,^ ^^ ^„ ^^^ g„cer. "ITS THE WATER" -demand it. ENTREES SS Worcestershire sauce, one cup grated cheese

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