1193. EGGS, A LA TRIPE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (4)
  1. Boil eight eggs hard, immerse them in cold water for three minutes, take off the shells, cut them in rather quick slices, and put these into a stewpan.
  2. Cut three small onions in slices, separating the folds in rings; these must be first parboiled in water, and then after being boiled in white broth, should be drained on a sieve and placed with the eggs.
  3. Add two ragout-spoonsful of good Béchamel sauce (No. 5), as much garlic as can be held on the point of a knife, a pinch of mignonnette-pepper, a little nutmeg, and the juice of a lemon.
  4. Toss the whole together over the stove-fire, and when the eggs are quite hot, dish them up in a conical form; garnish round with croûtons or fleurons, and serve.
Original Text
1193. EGGS, A LA TRIPE. Boil eight eggs hard, immerse them in cold water for three minutes, take off the shells, cut them in rather quick slices, and put these into a stewpan. Next cut three small onions in slices, separating the folds in rings; these must be first parboiled in water, and then after being boiled in white broth, should be drained on a sieve and placed with the eggs; add two ragout-spoonsful of good Béchamel sauce (No. 5), as much garlic as can be held on the point of a knife, a pinch of mignonnette-pepper, a little nutmeg, and the juice of a lemon: toss the whole together over the stove-fire, and when the eggs are quite hot, dish them up in a conical form; garnish round with croûtons or fleurons, and serve.
Notes
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