Eggs a la Tripe

Ingredients

• Slice up three large onions
• i gill of thick cream
• season with salt
• cayenne pepper
• and grated nutmeg

Method

1. 1

   Parboil and drain the onions; then finish cooking them in milk, very slightly salted.

2. 2

   When done, drain them on a sieve, and make a thick Bechamel sauce with the milk in which the onions have been boiled, and add 1 gill of thick cream.

3. 3

   Season with salt, cayenne pepper, and grated nutmeg.

4. 4

   Slice six hard-boiled eggs and mix with the onions in the sauce, lightly stirring the whole on the fire with a wooden spoon.

5. 5

   Place the eggs and onions on a dish surrounded by a border of sippets of toast and decorate with a layer of chopped parsley over the top and a few spots of anchovy essence and serve very hot.

Nutrition per serving

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 40. The excerpt below is the record exactly as published.

Eggs a la Tripe. Slice up three large onions, parboil and drain them; then finish cooking them in milk, very slightly salted. When done, drain them on a sieve, and make a thick Bechamel sauce with the milk in which the onions have been boiled, and add i gill of thick cream. Season with salt, cayenne pepper, and grated nutmeg

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