Eggs d'Uxelle
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
D'Uxelle mixture consists of equal parts of mushroom and parsley, and half a part of shallot or chives, all finely minced and stewed in butter.
Presented as published in 1904. 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 The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 19. The excerpt below is the record exactly as published.
half a pint of some rather extra thick white sauce, either Allemande, bechamel, or veloute (the first is, perhaps, the best), and add to it a good tablespoonful of d’Uxelle mixture (equal jjarts of mushroom and parsley, and half a part of shallot or chives, all finely minced and stewed in butler, with a good seasoning of pepper, salt, and lemon juice), and finish off with the liaison of one egg yolk beaten up with a spoonful of milk or cream and a tiny morsel of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.