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Eggs (a la Tripe)
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for 5-6 persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 489. The excerpt below is the record exactly as published.
Eggs (a la Tripe). — Slice a dozen hard- boiled eggs thinly, and lay them in a stewpan with three ounces of butter mixed with a little fleur. Before the eggs are put in let the butter dissolve. Add five or six onions, previously boiled and chopped fine, season with pepper and salt, and simmer for five minutes. Stir in slowly two table-spoonfuls of cream
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