Recipes > Eggs > Eggs a la Maitre d'Hotel

Eggs a la Maitre d'Hotel


  • 1/4 pound of fresh butter
  • 1 tablespoonful of flour
  • 1/2 pint of milk
  • pepper and salt to taste
  • 1 tablespoonful of minced parsley
  • juice of 1/2 lemon
  • 6 eggs


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.

Sufficient for 4 or 5 persons.

Seasonable at any time.


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The Book of Household Management (1861).

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