vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs, Fricasseed
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 10 minutes to boil eggs; 10 minutes to prepare the fricassee.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 496. The excerpt below is the record exactly as published.
Eggs, Fricasseed. — Dissolve two ounces of butter in a stewpan, and stu- into it a little flour. Boil eight eggs hard, cut them, after taking off the shell, into quarters, add them to the butter ia the stc^\•pan, throw over them a good quantity of shi-ed parsley, a little nutmeg and salt, and shake the pan roimd tiU the ingredients are well absorbed by the egg ; then throw in a small cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.