Recipes > Eggs > Eggs à la Crême

Eggs à la Crême


  • 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


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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The Golden Age Cook Book (1898).

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