Eggs à la Crême

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield: 10.0 eggs
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little shalot
parsley ↝ Parsley, raw [Not included in a food category]
a little fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
Two gills of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (6)

Boil the eggs, which must be quite fresh, twelve minutes; and throw them into cold water.
When cold, take off the shell without breaking the white.
Have a little shalot and parsley minced fine and mixed; pass it with a little fresh butter.
When done enough, set it to cool.
Cut the eggs through the middle; put the whites into warm water; pound the yolks very fine; put them into your stewpan, with a little cream, pepper, and salt.
Make the whole very hot, and dish.

Original Text

Eggs à la Crême.

Boil the eggs, which must be quite fresh, twelve minutes; and throw them into cold water. When cold, take off the shell[87] without breaking the white. Have a little shalot and parsley minced fine and mixed; pass it with a little fresh butter. When done enough, set it to cool. Cut the eggs through the middle; put the whites into warm water; pound the yolks very fine; put them into your stewpan, with a little cream, pepper, and salt. Make the whole very hot, and dish. Two gills of cream will be sufficient for ten eggs.

Notes

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