Eggs a la Tripe (CEufs a la Tripe)

Ingredients

• doz. eggs
• 2 medium-sized onions
• 1 table-sp. flour
• 1 oz. butter
• 1J gills stock
• Salt
• Pepper
• A little made mus- tard
• 1 glass white wine
• 1 tea-sp. vinegar
• Bread-crumbs or grated cheese

Method

1. 1

   Skin and scald onions, slice thinly.

2. 2

   Melt butter in a saucepan, add onions, and cook until brown.

3. 3

   Add flour, cook briefly, then pour in stock.

4. 4

   Season with pepper, salt, nutmeg, mustard, wine, and vinegar, simmer until onions are cooked.

5. 5

   Cut hard-boiled eggs in slices, pile on a fireproof dish, pour onion sauce over, sprinkle with bread-crumbs or cheese, and brown in the oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 508. The excerpt below is the record exactly as published.

Eggs a la Tripe (CEufs a la Tripe) \ doz. eggs. 2 medium-sized onions. 1 table-sp. flour. 1 oz. butter. 1J gills stock. Salt. Pepper. A little made mus- tard. 1 glass white wine. 1 tea-sp. vinegar. Bread-crumbs or grated cheese

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