EGGS À LA MAÎTRE D’HOTÊL

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half-an-ounce of flour ↝ Flour, 00 [Cereal Grains and Pasta]
one tea-cupful of milk ↝ Milk, NFS [Milk, reduced fat]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
a squeeze of a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (6)

Boil six eggs hard, and cut them in halves.
Dish them in a circle.
Pour over them a sauce made as follows:
Place one ounce of butter in a sauce-pan, with half-an-ounce of flour, one tea-cupful of milk.
Stir gradually till it thickens.
Add a little cream and white pepper, and a squeeze of a lemon.

Original Text

EGGS À LA MAÎTRE D’HOTÊL.

Boil six eggs hard, and cut them in halves. Dish them in a circle. Pour over them a sauce made as follows:—Place one ounce of butter in a sauce-pan, with half-an-ounce of flour, one tea-cupful of milk. Stir gradually till it thickens. Add a little cream and white pepper, and a squeeze of a lemon.

Notes

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