Eggs, Brouille*

Ingredients

• Six eggs
• half a cupful of milk, or, better still, of cream
• two mushrooms
• one teaspoonful of salt
• a little pepper
• three tablespoonfuls of butter
• a slight grating of nutmeg

Method

1. 1

   Cut mushrooms into dice and fry for one minute in one tablespoonful of butter.

2. 2

   Beat eggs, salt, pepper, and cream together, add butter and mushrooms, and stir over moderate heat until thickened.

3. 3

   Beat rapidly until creamy.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 187. The excerpt below is the record exactly as published.

Eggs, Brouille*. Six eggs, half a cupful of milk, or, better still, of cream ; two mushrooms, one teaspoonful of salt, a little pepper, three table-spoonfuls of butter, a slight grating of nutmeg

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