Eggs a la Tripe

Ingredients

• hard-boiled eggs
• large onion
• a cup of cream sauce
• chopped chives

Method

1. 1

   Slice hard-boiled eggs crosswise into pieces.

2. 2

   Slice onion and smother in butter, but do not brown.

3. 3

   When onions are soft, add cream sauce.

4. 4

   Boil for three minutes.

5. 5

   Add sliced eggs, remove from fire, and add chopped chives.

6. 6

   Serve in vegetable dish.

As published

This recipe was extracted from Council cook book (1908), page 17. The excerpt below is the record exactly as published.

Eggs a la Tripe. Slice six hard-boiled eggs crosswise into pieces the thickness of silver dollars. Slice a large onion, smothering in plenty of butter, but do not brown. When the onions are soft, add a cup of cream sauce. Boil for three minutes. Add the sliced eggs, remove from fire. Add chopped chives

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