vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs, Fricasseed, White
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 10 to 15 minutes to boil the eggs.
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, White.— Boil six eggs hard, and slice them, each egg into half a dozen slices. Make a sauce as follows : — Chop some parsley, a piece of shallot, and a^ few mushrooms, all very finely ; put these iato a stewpan with two ounces of butter; add salt and pepper, and stew, but do not brown tiU quite done. Thicken with flour mixed with a small cupful of cream
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