Recipes > Eggs > Eggs à la Maître d'Hôtel

Eggs à la Maître d'Hôtel


  • 1/4 pound of fresh butter
  • 1/2 pint of milk
  • 1 tablespoonful of flour
  • 1 tablespoonful of minced parsley
  • 1/2 teaspoonful of onion juice
  • 1/4 teaspoonful of white pepper
  • salt to taste
  • juice of half a lemon
  • 8 hard boiled eggs


Stir the flour and half of the butter in a saucepan over the fire until the mixture thickens, stir in the milk; when hot add the pepper and let it simmer a minute; cream the rest of the butter and beat in the lemon, onion juice and parsley; cut the eggs in quarters lengthwise, add the creamed butter to that in the saucepan, allow it to heat thoroughly, pour over the eggs and serve.


Print recipe/article only


The Golden Age Cook Book (1898).

comments powered by Disqus