vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fricassee d’CEufs
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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 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
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