Mrs Beetons Cheese and Egg Recipes Revisited
Eggs a la Tripe
8 Eggs
450ml (¾ pint) Béchamel Sauce
½ tbsp Parsley, finely minced
Hard boil the eggs.
Put into cold water, peel them, remove the yolks whole and shred the whites.
Add the parsley to the Béchamel sauce, when the sauce is quite hot, add the egg yolks to the middle of the dish and the shredded whites around them.
Pour over the sauce and garnish with leaves of puff paste or fried croûtons.
There is no necessity for putting the eggs into the saucepan with the Béchamel, the sauce, being quite hot, will warm the eggs enough.
Time: 10 minutes to boil the eggs.
Sufficient for 5 or 6 persons.
Seasonable at any time.
EGGS A LA TRIPE
1667. INGREDIENTS - 8 eggs, 3/4 pint of Béchamel sauce No. 368, dessertspoonful of finely-minced parsley.
Mode - Boil the eggs hard; put them into cold water, peel them, take out the yolks whole, and shred the whites. Make 3/4 pint of Béchamel sauce by recipe No. 368; add the parsley, and, when the sauce is quite hot, put the yolks of the eggs into the middle of the dish, and the shred whites round them; pour over the sauce, and garnish with leaves of puff-paste or fried croûtons. There is no necessity for putting the eggs into the saucepan with the Béchamel; the sauce, being quite hot, will warm the eggs sufficiently.
Time - 10 minutes to boil the eggs.
Average cost, 1s.
Sufficient for 5 or 6 persons.
Seasonable at any time.
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