Eggs for second Course

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.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

five eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some parsley ↝ Parsley, raw [Not included in a food category]
a little onion ↝ Onions, raw [Vegetables and Vegetable Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
hot cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

Instructions (5)

Boil five eggs quite hard; clear away the shells, cut them in half, take out the yolks, and put the whites into warm water.
Pound the yolks in a mortar till they become very fine.
Have ready some parsley and a little onion chopped as fine as possible; add these to the yolks, with a pinch of salt and cayenne pepper.
Add a sufficient quantity of hot cream to make it into a thick even paste; fill the halves of the whites with this, and keep the whole in hot water.
Prepare white sauce; place the eggs on a dish in two rows, the broad part downward; pour the sauce over them, and serve up hot.

Original Text

Eggs for second Course.

Boil five eggs quite hard; clear away the shells, cut them in half, take out the yolks, and put the whites into warm water. Pound the yolks in a mortar till they become very fine. Have ready some parsley and a little onion chopped as fine as possible; add these to the yolks, with a pinch of salt and cayenne pepper. Add a sufficient quantity of hot cream to make it into a thick even paste; fill the halves of the whites with this, and keep the whole in hot water. Prepare white sauce; place the eggs on a dish in two rows, the broad part downward; pour the sauce over them, and serve up hot.

Notes

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