Scrambled Eggs. (Œufs au petit Feu.)

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 (8)

three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
four tablespoonfuls of single cream ↝ Cream, light [Cream and cream substitutes]
one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
half an eschalot
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
a dust of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (3)

Break three eggs into a stewpan, and add four tablespoonfuls of single cream, one and a half ounces of butter, a little chopped parsley and half an eschalot, a pinch of salt and white pepper, and a dust of nutmeg.
Stir all together over the fire with a wooden spoon till the mixture begins to thicken.
Turn out on to some well-buttered fingers of toast, and serve at once.

Original Text

Scrambled Eggs.
(Œufs au petit Feu.)

Break three eggs into a stewpan, and add four tablespoonfuls of single cream, one and a half ounces of butter, a little chopped parsley and half an eschalot, a pinch of salt and white pepper, and a dust of nutmeg; stir all together over the fire with a wooden spoon till the mixture begins to thicken, then turn out on to some well-buttered fingers of toast, and serve at once.

Notes

—