Hard-boiled Eggs with Béchamel Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Suitable for fast or feast days.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 124. The excerpt below is the record exactly as published.
Hard-boiled eggs with béchamel sauce. Take twelve or fifteen hard-boiled eggs, cut them in half lengthways, and warm in béchamel sauce, for either fast or feast day ; do not let the sauce boil, add a little butter, and a pinch of grated nutmeg; when done, pour into a dish, and garnish with sippets of fried bread
Cook this with the app: pantry check, scaling, and the assistant.