Mrs Beetons Cheese and Egg Recipes Revisited
Eggs a la Maitre d’Hotel
6 Eggs
285ml (½ pint) Milk
110g (4oz) Fresh Butter
1 tbsp Flour
1 tbsp Minced Parsley
½ Lemon, juice only
Salt and Pepper, to taste
Put the flour and half the butter into a saucepan.
Stir over the heat until the mixture thickens.
Pour in the milk, which should be boiling.
Add a seasoning of salt and pepper and simmer for 5 minutes.
Add the remaining butter into the sauce and add the minced parsley.
Hard boil the eggs, strip off the shells.
Cut the eggs into quarters and put them on a dish.
Bring the sauce to the boiling point, add the lemon juice, pour over the eggs and serve.
Time: 5 minutes to boil the sauce. The eggs, 10 to 15 minutes.
Sufficient for 4 or 5 persons.
Seasonable at any time.
EGGS A LA MAITRE D’HOTEL
1660. INGREDIENTS - 1/4 lb. of fresh butter, 1 tablespoonful of flour, 1/2 pint of milk, pepper and salt to taste, 1 tablespoonful of minced parsley, the juice of 1/2 lemon, 6 eggs.
Mode - Put the flour and half the butter into a stewpan; stir them over the fire until the mixture thickens; pour in the milk, which should be boiling; add a seasoning of pepper and salt, and simmer the whole for 5 minutes. Put the remainder of the butter into the sauce, and add the minced parsley; then boil the eggs hard, strip off the shells, cut the eggs into quarters, and put them on a dish. Bring the sauce to the boiling-point, add the lemon-juice, pour over the eggs, and serve.
Time - 5 minutes to boil the sauce; the eggs, 10 to 15 minutes.
Average cost, 1s.
Sufficient for 4 or 5 persons.
Seasonable at any time.
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