Fricassee of Eggs

Ingredients

• four Eggs
• a tablespoonful of white wine
• a little butter
• a little cream
• some parsley cut small
• a little salt

Method

1. 1

   Boil the Eggs hard and cut them into thin slices.

2. 2

   In a pan, combine butter, cream, parsley, salt, and white wine.

3. 3

   Let it boil until thick, then add the Egg slices.

Nutrition per serving

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 273. The excerpt below is the record exactly as published.

Fricassee Of Eggs. — ( Family Recipe.) — Boil the Eggs hard, cut them the long way into thin slices. Put them into a pan with a little butter and cream, some parsley cut small, a little salt, and a tablespoonful of white wine. Add a squeeze of lemon, and let it boil up all together till it is pretty thick. Eggs the Good Woman’s Way. — ( Family Recipe, 1830.) — Fry a sliced onion in an ounce of butter till it is done, but not brown. Add a teaspoonful of flour and whisk them well together, and add as much cream as will make it a thick batter. Put it into a basin, and break in three Eggs, one at a time, using only the yolks. Work the Eggs into the batter, adding a little salt. Beat the whites of the Eggs to a strong froth, and stir them gently in. Have ready a plain mould lined with buttered paper, and as soon as the mixture is stirred together put it in. Bake for three-quarters of an hour, and pour bechamel sauce over when ready to serve. 396 EGGS AND OMELETTES Aurora Eggs— {Family Recipe.)— Boil four Eggs

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