Eggs and Fine Herbs
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 31. The excerpt below is the record exactly as published.
Eggs and Fine Herbs. Put in a saucepan some chopped parsley, .shallot, thyme, pepper, salt, gill of light white wine, a lump of VEGETABLES, ETC. 87 butter, and sufficient flour to thicken; boil tins a quarter of an hour. Put some hard-boiled eggs on a dish, pour the sauce over, and serve very hot. 217. — Eggs “ en Matelote.” Put in a saucepan 1 gill of red wine, 1 gill of stock; add a bunch of herbs, 1 onion (1 clove of garlic if liked), a few spices, pepper and salt ; boil all together 10 minutes. Strain the sauce, and poach, one after the other, 6 eggs ; take them out and put each egg on a fried sippet ; boil the sauce up for a few minutes. Add a lump of butter
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