Eggs à la Princesse

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 (12)
Eggs à la Princesse
Sauce for Eggs à la Princesse
Instructions (9)
  1. Trim the eggs round with a plain round cutter.
  2. Arrange them on croûtons of fried bread that are cut about the same size as the eggs.
  3. Ornament the eggs alternately with chopped parsley, tongue, and hard boiled yolks of egg that has been passed through a wire sieve.
  4. Arrange these on a dish, with rounds of lean ham or tongue that has been warmed in a little clear gravy or sherry between two plates.
  5. Allow one egg to each person and serve with the sauce round the dish for breakfast or luncheon.
Sauce for Eggs à la Princesse
  1. Stir the cream, egg yolk, butter, and cayenne in the bain marie till it thickens.
  2. Tammy the sauce.
  3. Add a few drops of lemon juice and a pinch of finely chopped parsley.
  4. Use the sauce.
Original Text
Eggs à la Princesse. then trim them round with a plain round cutter and arrange them on croûtons of fried bread that are cut about the same size as the eggs, and ornament the eggs alternately with chopped parsley, tongue, and hard boiled yolks of egg that has been passed through a wire sieve. Arrange these on a dish, with rounds of lean ham or tongue that has been warmed in a little clear gravy or sherry between two plates; allow one egg to each person and serve with the sauce round the dish for breakfast or luncheon. Sauce for Eggs à la Princesse.—Three tablespoonsful of cream, one yolk of egg, one ounce of butter, and a little cayenne. Stir in the bain marie till it thickens, then tammy, add a few drops of lemon juice, and a pinch of finely chopped parsley, and use.
Notes
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