Fricasseed Eggs

Ingredients

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

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 137. 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 of minced mushrooms, one-half pint of white stock (veal or chicken), one-half dozen of hard-boiled eggs (sliced)

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