Recipes > Eggs > Eggs à la Crême

Eggs à la Crême

Ingredients

• 12 eggs
• bread
• 1/4 pound of butter
• 2 tablespoonfuls of flour
• 1 tablespoonful of chopped parsley
• a little onion grated
• 1/2 pint of milk or cream
• pepper
• salt

Instructions

Boil the eggs fifteen minutes. Line a dish with very thin slices of bread and fill with layer of eggs cut in slices, strewing them with a little grated bread, pepper and salt; rub the butter with the flour, put it in a saucepan with the parsley, onion, salt, pepper and the milk or cream; when hot pour over the eggs; cover the top with grated bread crumbs and put it in the oven, let it heat thoroughly and brown.

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Source

The Golden Age Cook Book (1898).