Eggs with White Sauce and Parsley

Ingredients

• Six boiled eggs
• half a pint of new milk
• frivo oimces of butter
• a dessert-spoonful of chopped parsley
• three table-spoonfuls of good cream

Method

1. 1

   Set the milk on the fire; add a large tea-spoonful of flour mixed with the butter, salt, white pepper, and a little pounded mace, stirring till it boils; simmer gently fifteen minutes; put in the parsley, cream, and the eggs, previously peeled and cut in two; set them on the fire, but do not let them boil; place the eggs on a dish with the ends upwards; pour on the sauce, and garnish with sippets.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 52. The excerpt below is the record exactly as published.

Eggs with White Sauce and Parsley. Six boiled eggs, half a pint of new milk, frivo oimces of butter, a dessert-spoonful of chopped parsley, and three table-spoonfuls of good cream

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