1204. EGGS, WITH NUTBROWN BUTTER.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 7 min Total: 7 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Put four ounces of butter into an omelet-pan over the fire.
  2. As soon as it begins to fritter, break the eggs into it, without disturbing the yolks.
  3. Season with pepper and salt.
  4. Fry the eggs over the fire for five minutes.
  5. Remove them gently on to their dish.
  6. Next, put two ounces more butter into the pan.
  7. Fry it of a brown colour.
  8. Add two tablespoonfuls of French vinegar.
  9. Boil the whole together for two minutes.
  10. Pour it over the eggs, and serve.
Original Text
1204. EGGS, WITH NUTBROWN BUTTER. PUT four ounces of butter into an omelet-pan over the fire; as soon as it begins to fritter, break the eggs in to it, without disturbing the yolks; season with pepper and salt; fry the eggs over the fire for five minutes, and then remove them gently on to their dish. Next, put two ounces more butter into the pan, fry it of a brown colour, then add two tablespoonfuls of French vinegar, boil the whole together for two minutes, pour it over the eggs, and serve.
Notes
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