Eggs (as cooked in Lyons)

Ingredients

• 6 hard-boiled eggs
• 2 large white onions
• 1 ounce of butter
• 1/2 pint of stock
• parsley and seasoning

Method

1. 1

   Peel and slice 6 hard-boiled eggs.

2. 2

   Make a sauce of 2 large white onions, chopped fine, 1 ounce of butter, add 1/2 pint of stock, parsley and seasoning.

3. 3

   Pour this over the eggs, in a border of fried potatoes.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 25. The excerpt below is the record exactly as published.

EGGS (as cooked in Lyons). Peel and slice 6 hard-boiled eggs. Make a sauce of 2 large white onions, chopped fine, i ounce of butter, add ^ pint of stock, parsley and seasoning

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