Fricassee d’CEufs

Ingredients

• 6 eggs
• 1 oz. of butter
• 1 gill cream
• i gill bechamel sauce (No. 202)
• a small shallot
• pepper
• salt
• a pinch of grated nutmeg
• a teaspoonful of chopped parsley
• fried bread croutons

Method

1. 1

   Boil the eggs for fifteen minutes, lay them in cold water, take off the shells, cut them in halves crosswise, take out the yolks for garnish.

2. 2

   Peel the shallot and chop finely.

3. 3

   Melt the butter in a stewpan, add the shallot, and fry to a golden colour.

4. 4

   Add the sauce, let it come to a boil, mix in the cream; when hot, put in the whites of egg, add the seasoning.

5. 5

   Stir gently, or shake the pan to avoid breaking the slices, and keep on the fire until hot.

6. 6

   Warm up the yolks in a little thin white sauce, dress them in the centre of a dish, put the whites round the yolks, sprinkle with chopped parsley, garnish with croutons, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 510. The excerpt below is the record exactly as published.

Fricassee d’CEufs. — 6 eggs, 1^ oz. of butter, 1 gill cream, i gill bechamel sauce (No. 202), a small shallot, pepper, salt, ENTREMETS SAVOZJREUX, BONNES B OUCHES, ETC. 591 a pinch of grated nutmeg, fried bread croutons, a teaspoonful of chopped parsley

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