Eggs and White Sauce

Ingredients

• five hard-boiled eggs
• a table-spoonful of cream
• an ounce of butter
• a tea-spoonful of minced onion
• a tea-spoonful of parsley
• salt
• cayenne

Method

1. 1

   Cut eggs in halves, mix yolks with cream, butter, onion, parsley, and seasoning.

2. 2

   Fill whites and heat over steam until hot.

3. 3

   Serve in white sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 493. The excerpt below is the record exactly as published.

Eggs and White Sauce.— Cut five hard- boiled eggs in halves, so as to form cups of the whites when the yolk is removed. Mix the yolks to a paste with a table-spoonful of cream and an oimce of butter ; add to it a tea-spoonful of minced onion and parsley, and when well flavoured with s;ilt and cayenne, fill the whites and set them over steam till quite hot. Pare off the pointed tips, as before directed {see Eggs a la Bonne Femme), that they may stand steadily on the dish. Serve in white sauce. Time, ten minutes to boil eggs. Eggs, as Snow. — Separate the yolks from the whites of six eggs. Beat the whites to a froth, with a little finely-powdered sugar. Have ready a full pint of new milk well sweetened and flavoured with vanilla, orange-flower water, or rose-water. When it boils, drop in, one by one, table-spoonfuls of the frothed egg, and when set, remove each with a sHce. By vary- ing the quantity dropped in, a handsomer dish will be obtained than by keeping to one uniform size. Arrange the patches of snow on a large dish, and group the large ones in the centre. If the milk has cooled a little, mix the egg-yolks slowly and very gradually with it till all is used, and it has become thick. Pom- this amongst and around, but not over the snow. Serve cold as a supper dish. Eggs (au Gratin). — Chop very fine an an- chovy, an eschalot, and a sprig of parsley, and mix them with three yolks of eggs to a small cupful of bread-crumbs and two ounces of butter; season with salt

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