Eggs with Sauce

Ingredients

• eight eggs
• half a pint of either butter, Ravigote, Blanquette, or any other sauce
• salt to taste

Method

1. 1

   Boil eight eggs in water for ten or twelve minutes; dip in cold water and shell them, cut each egg into halves lengthwise, and place on a hot dish.

2. 2

   Meanwhile, have ready boiling half a pint of sauce and pour it over the eggs, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 51. The excerpt below is the record exactly as published.

EGGS WITH SAUCE. Boil eight eggs in water for ten or twelve minutesi dip in cold water and shell them, cut each egg into halves Ii6 PRACTICAL HOUSEHOLD COOKERY. lengthwise, and place with taste on a hot dish, and put the dish in the open oven. Meanwhile have ready boiling half a pint of either butter, Ravigote, Blanquette, or any other sauce that may be fancied, and poui^ it over the eggs, and serve. 260. EGGS AU GRATIN. Boil eight or ten eggs hard ; dip them into cold water ; shell and cut in slices; put these by on a plate. Put half a pint of Blanquette sauce into a stewpan, boil it and let it simmer for ten minutes, giving it an occasional stir ; then add half an ounce of butter, two ounces of grated cheese, a little grated nutmeg, pepper and salt to taste

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