A Fricassee of Eggs

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (4)

eight eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a quarter of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
hard yolks of three eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Instructions (5)

Boil eight eggs hard, take off the shells, and cut them in quarters.
Have ready half a pint of cream and a quarter of a pound of fresh butter.
Stir the cream and butter together over the fire until it is thick and smooth.
Lay the eggs in your dish and pour the sauce all over.
Garnish with the hard yolks of three eggs cut in two, and lay round the edge of the dish.

Original Text

A Fricaſee of Eggs.
BOIL eight eggs hard, take off the shells, cut them in quar-
ters, have ready half a pint of cream, and a quarter of a pound
of fresh butter; stir it together over the fire till it is thick and
smooth; lay the eggs in your dish and pour the sauce all over.
Garnish with hard yolks of three eggs cut in two, and lay round
the edge of the dish.

Notes

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