Eggs Brouille

Ingredients

• Cut 2 mushrooms into dice
• fry them for 1 iminute in 1 tablespoon of butter
• Beat together 6 eggs
• salt
• pepper
• Y^ cup milk or cream
• 3 tablespoons of butter

Method

1. 1

   Cut 2 mushrooms into dice, and fry them for 1 minute in 1 tablespoon of butter.

2. 2

   Beat together 6 eggs, salt, pepper and milk or cream, and put them in a saucepan, add 3 tablespoons of butter and mushrooms to these ingredients.

3. 3

   Stir over a moderate heat until the mixture begins to thicken.

4. 4

   Take from the fire and beat rapidly until the egg becomes quite thick and creamy.

5. 5

   Have slices of toast on a hot dish.

6. 6

   Heap the mixture on these and garnish with points of toast.

7. 7

   Serve at once.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 10. The excerpt below is the record exactly as published.

EGGS BROUILLE. — Cut 2 mushrooms into dice, and fry them for 1 iminute in 1 tablespoon of butter. Beat together 6 eggs, salt, pepper and Y^ cup milk or cream, and put them in a saucepan, add 3 tablespoons of butter

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