Eggs a la Trip

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Boil the eggs gently for five minutes.
  2. Peel, wash, and cut the boiled eggs in halves.
  3. Place the halved eggs into a stewpan.
  4. Add a little warm strong benshamelle and a small quantity of parsley chopped very fine to the stewpan.
  5. Simmer the mixture over a fire for a few minutes.
  6. Serve the eggs plain, or with fried oysters arranged around them.
Original Text
Eggs a la Trip. Boil the eggs gently five minutes, then peel, wash, and cut them in halves; put them into a stewpan, add a little warm strong benshamelle, and a small quantity of parsley chopped very fine. Simmer them over a fire a few minutes, and serve them up plain, or with fried oysters round them.
Notes
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