Fricasseed Eggs

Ingredients

• half a dozen eggs
• a small onion
• a little parsley
• two or three mushrooms
• two ounces of butter
• a gill of cream
• a little flour

Method

1. 1

   Boil eggs hard, slice them.

2. 2

   Stew onion, parsley, and mushrooms in butter without browning.

3. 3

   Add cream mixed with flour, lay in sliced eggs, bring to a boil, and serve.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 35. The excerpt below is the record exactly as published.

Fricasseed Eggs. Boil half a dozen eggs hard, and cut them into slices. Then make a sauce as follows: Chop very 88 FROTHED EGGS. fine a small onion, a little parsley, and two- or three mushrooms, and put them into a stew-pan with two ounces of butter, seasoning with salt and pepper. Let them stew gently, but do not brown them. Then add a gill of cream mixed with a little flour

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