Recipes > Eggs > Eggs in a Brown Sauce

Eggs in a Brown Sauce


  • eggs
  • 1 tablespoonful of butter
  • 1 tablespoonful one of flour
  • 1 small onion, cut fine
  • vegetable stock
  • salt
  • pepper


Boil hard as many eggs as needed and cut either lengthwise in quarters or in round slices. Brown the butter and flour together, add the onion; when thick and smooth add enough vegetable stock to make the sauce the proper consistency, season with salt and pepper and strain. Put the egg slices in the sauce, let it come to the boiling point and serve on a small platter; garnish with parsley. Half a dozen olives boiled in a little water and cut from the stones are a nice addition to the sauce.


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The Golden Age Cook Book (1898).

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