Eggs a la Tripe

Ingredients

• ten eggs
• two onions
• a gill of veal broth
• half a pint of Bechamel sauce
• the clove of a garlic
• a little nutmeg
• salt to taste
• pepper to taste
• the juice of a lemon

Method

1. 1

   Boil ten eggs for ten minutes, immerse them in cold water for a few minutes to get cold, take them out, roll each one on the table to break the shells, which remove with your fingers.

2. 2

   Cut them in thick round slices and put into a stewpan.

3. 3

   Cut two onions in slices to leave them in rings; blanch in salt water for a few minutes; strain and place in a stewpan with a gill of veal broth; boil and simmer till cooked; then pour over the eggs with half a pint of Bechamel sauce, chopped garlic, nutmeg, salt, pepper, and lemon juice.

4. 4

   Toss to prevent burning, and serve nicely interwoven with onion rings and fried bread slices.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 50. The excerpt below is the record exactly as published.

EGGS A LA TRIPE. Boil ten eggs for ten minutes, immerse them afterwards in cold water for a few minutes to get cold, take them out, roll each one after the other on the table to break the shells, which remove with your fingers. Cut them in thick round slices and put into a stewpan. Cut two onions in slices so as to leave them in rings ; blanch in salt water for a few minutes; strain and place in a stewpan with \ PRACTICAL HOUSEHOLD COOKERY. "5 a gill of veal broth ; boil and simmer till cooked ; then pour them over the eggs with half a pint of Bechamel sauce, the clove of a garlic chopped very fine, a little nutmeg, salt and pepper to taste, and the juice of a lemon. Set the stewpan on the fire, toss the lot to prevent burning, and as soon as the eggs are made hot, dish up nicely inter- woven with the rings of onion and some slices of bread cut the same shape fried in butter, and serva 248. EGGS BR0UILL£S WITH ASPARAGUSPOINTS. Break and beat eight eggs into a stewpan with a table- spoonful of grated cheese, three ounces of butter, a gill of cream or milk, and salt and pepper to taste. Set the stew- pan on a moderate fire, stirring all the time with a wooden spoon, and occasionally shake and toss the stewpan to pre- vent the contents from attaching itself to the bottom of the pan. When the eggs begin to thicken draw the stewpan by the side of the fire, add twenty small asparagus pre- viously cooked, strained, and cut in small points ; continue to work the eggs and mix with the asparagus-points until the eggs are nicely set, but not hard. Then pour into a hot dish and decorate with croiitons cut triangle-shape, and fried in butter before serving. Note. — ^The same thing can be made with chopped parsley, green peas, mushrooms, truffles, tomatoes, bacon and ham cut in small dice, taking care to previously cook the vegetables in the usual way, or to fry the ham or bacon in butter before mixing with the eggs. 249. EGGS WITH SAUCE. Boil eight eggs in water for ten or twelve minutesi dip in cold water and shell them, cut each egg into halves Ii6 PRACTICAL HOUSEHOLD COOKERY. lengthwise, and place with taste on a hot dish, and put the dish in the open oven. Meanwhile have ready boiling half a pint of either butter, Ravigote, Blanquette, or any other sauce that may be fancied, and poui^ it over the eggs, and serve. 260. EGGS AU GRATIN. Boil eight or ten eggs hard ; dip them into cold water ; shell and cut in slices; put these by on a plate. Put half a pint of Blanquette sauce into a stewpan, boil it and let it simmer for ten minutes, giving it an occasional stir ; then add half an ounce of butter, two ounces of grated cheese, a little grated nutmeg, pepper and salt to taste

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