Buttered Eggs

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 (6)
Instructions (5)
  1. Break twelve eggs into a stewpan.
  2. Add a little parsley chopped fine, one anchovie picked and rubbed through a hair sieve, two table spoonfuls of consumé or essence of ham, a quarter of a pound of fresh butter made just warm, and a small quantity of cayenne pepper.
  3. Beat all together.
  4. Set them over a fire, and keep stirring with a wooden spoon till they are of a good thickness, and to prevent their burning.
  5. Serve them up in a deep dish with a fresh toast under them.
Original Text
Buttered Eggs. Break twelve eggs into a stewpan, add a little parsley chopped fine, one anchovie picked and rubbed through a hair sieve, two table spoonfuls of[164] consumé or essence of ham, a quarter of a pound of fresh butter made just warm, and a small quantity of cayenne pepper. Beat all together, set them over a fire, and keep stirring with a wooden spoon till they are of a good thickness, and to prevent their burning. Serve them up in a deep dish with a fresh toast under them.
Notes
—