Parmesan Eggs

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 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Mix butter, flour, and cream.
  2. Season to taste.
  3. Cook over the fire but do not let it brown.
  4. Stir in the eggs with a whisk till they set.
  5. They should be hardly solid, much less stiff than for omelet.
  6. Serve very hot on hot plates, or the mixture stiffens, chills, and is then spoilt.
Original Text
Parmesan Eggs. Mrs. Thomas' version: 4 oz. butter, a tablespoonful of flour, 2 tablespoonfuls of cream. Mix, and having seasoned to taste, cook over the fire but do not let it brown. Then stir in the eggs with a whisk till they set. They should be hardly solid, much less stiff than for omelet. Serve very hot on hot plates, or the mixture stiffens, chills, and is then spoilt.
Notes
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