Fricasseed Eggs

Ingredients

• Two tablespoonfuls of butter
• one tablespoonful of flour
• a sprig of parsley
• one-half dozen minced mushrooms
• one-half pint white stock
• one-half dozen hard-boiled eggs

Method

1. 1

   Put the butter into the chafing dish; when melted add flour (stirring constantly), parsley cut fine, mushrooms, and stock.

2. 2

   Simmer five minutes and add eggs; boil up once and serve hot.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 133. The excerpt below is the record exactly as published.

FRICASSEED EGGS. Two tablespoonfuls of butter, one tablespoonful of flour, a sprig of parsley, one-half dozen minced mushrooms, one-half pint white stock (veal or chicken), one-half dozen hard-boiled eggs

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