vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs and Sauce
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient sauce for six eggs.
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 492. The excerpt below is the record exactly as published.
Eggs and Sauce.— Chop finely a tea- spoonful each of parsley and chives, and put them into a stcwpan, with two ounces of butter and a little flour ; add a glass of sherry, a tea- spoonful of salt, and half the quantity of pepper. When the sauce has simmered about ten minutes, have ready half a dozen poached eggs
Cook this with the app: pantry check, scaling, and the assistant.