Eggs a la Tripe

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a good deal of shred parsley ↝ Parsley, raw [Not included in a food category]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
lemon ↝ Lemon, raw [Citrus fruits]

Instructions (9)

Boil your eggs hard, take off the shells, and cut them lengthwise in four quarters.
Put a little butter into a stew-pan, let it melt.
Shake in a little flour, stir it with a spoon.
Put in your eggs.
Throw a little grated nutmeg all over, a little salt, a good deal of shred parsley.
Shake your pan round.
Pour in a little cream.
Toss the pan round carefully, that you don't break the eggs.
When your sauce is thick and fine, take up your eggs, pour the sauce all over them, and garnish with lemon.

Original Text

Eggs a la Tripe.
BOIL your eggs hard, take off the shells, and cut them long-
ways in four quarters, put a little butter into a stew-pan, let it
melt, shake in a little flour, stir it with a spoon, then put in your
eggs, throw a little grated nutmeg all over, a little salt, a good
deal of shred parsley, shake your pan round, pour in a little cream,
toss the pan round carefully, that you don't break the eggs.
When your sauce is thick and fine, take up your eggs, pour the
sauce all over them, and garnish with lemon.

Notes

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