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Eggs à la Tripe

Name: Eggs à la Tripe
Yield: 2 servings
Ingredients: two ounces of butter; two medium-sized, sound, sliced onions; half a spoonful of flour; a large cupful of sweet cream; a pinch of salt; half a pinch of white pepper; the third of a pinch of grated nutmeg; twelve sliced, hard-boiled eggs

From The table, 1889

Serves 2

Stir constantly while cooking.

Presented as published in 1889. 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 The table (1889) by Alexander Filippini, page 155. The excerpt below is the record exactly as published.

Eggs a la Tripe. — Fry two medium-sized, sound, sliced onions in a frying-pan with two ounces of butter, but do not brown them; mix in half a spoonful of flour, and a large cupful of sweet crearn; season with a pinch of salt, half a pinch of white pepper, and the third of a pinch of grated nutmeg. Cook for eight minutes, stirring constantly with the spatula; then add twelve sliced, hard-boiled eggs

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