Eggs à la Crème

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

eggs, as fresh as possible ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
little fried croûton of bread ↝ Bread, vegetable [Yeast breads]
hot creamy Bechamel
little finely chopped parsley or truffle ↝ Parsley, raw [Not included in a food category]
little finely chopped parsley or truffle
little rolls of fried bacon ↝ Beef, bacon, cooked [Bacon]

Instructions (7)

Poach the eggs.
Trim the poached eggs neatly.
Dish each egg on a little fried croûton of bread.
Pour some hot creamy Bechamel over the eggs.
Sprinkle the tops with a little finely chopped parsley or truffle.
Serve with little rolls of fried bacon as a breakfast dish.
Alternatively, serve without the bacon as a luncheon or second course dish.

Original Text

Eggs à la Crème.
(Œufs à la Crème.)

Take some eggs, as fresh as possible, and poach them; trim them neatly, and dish each on a little fried croûton of bread and pour some hot creamy Bechamel over them, sprinkle the tops with a little finely chopped parsley or truffle, and serve with little rolls of fried bacon as a breakfast dish. These may also be served without the bacon as a luncheon or second course dish.

Notes

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