Œufs à la Béchamel

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Poach eggs in tomato sauce or in 'fines herbes,' poached or à la Béchamel.
  2. If à la Béchamel, hard boil the eggs and slice them lengthways.
  3. Take out the yolks, pound them with chopped herbs, etc.
  4. Put the pounded yolks back into the egg whites.
  5. Serve with Béchamel sauce poured over them.
  6. Note: Madame Langel's sauce was gold-coloured—were they salamandered or browned in oven.
Original Text
"Œufs à la Béchamel"—under Eggs—is another amplified recipe, of which the following was the original note :— "Poached eggs in tomato sauce or in 'fines herbes,' poached or à la Béchamel—in this case hard boiled and sliced lengthways—yolks taken out, pounded with chopped herbs, &c., put back and served with this sauce over them. Madame Langel's sauce was gold-coloured—were they salamandered or browned in oven."
Notes
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