Lyonnaise Eggs
From The chafing-dish supper, 1894
Presented as published in 1894. 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 The chafing-dish supper (1894) by Christine Terhune Herrick, page 6. The excerpt below is the record exactly as published.
LYONNAISE EGGS. To two tablespoonf uls of butter, melted in the chafing-dish, put a small onion, sliced very thin and a couple of sprigs of parsley, minced, and cook until the on- ions are lightly browned. Add a gill of milk in which has been dissolved a tea- spoonful of flour, stir two or three min- utes, and lay in six hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.