Recipes > Eggs > Eggs a la Tripe

Eggs a la Tripe


  • 8 eggs
  • 3/4 pint of Béchamel sauce
  • dessertspoonful of finely-minced parsley


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; 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.

Sufficient for 5 or 6 persons.

Seasonable at any time.


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The Book of Household Management (1861).

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