Fricassee of Eggs (Fricassee d’CEufs)
From Cookery for every household, 1914
Serves 2
Bacon may be omitted. Other sauces can replace white sauce.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 508. The excerpt below is the record exactly as published.
Fricassee of Eggs (Fricassee d’CEufs) 4 hard-boiled eggs, i pt. white sauce. 1 tea - sp. chopped parsley. Rolls of bacon. Croutons of fried bread
Cook this with the app: pantry check, scaling, and the assistant.