Recipes > Eggs > Fricasseed Eggs

Fricasseed Eggs


  • 2 tablespoonfuls of butter
  • 1 tablespoonful of flour
  • 1 teaspoonful of finely minced parsley
  • 1 heaping tablespoonful of fresh mushrooms chopped very fine
  • 1 cup of rich milk or cream
  • 4 or 5 hard-boiled eggs cut in quarters lengthwise


Put the butter in a spider, when hot add the flour, stir until smooth, then add the parsley and mushrooms, and the rich milk or cream. Cook until the mushrooms are tender, then add the eggs; let it come to a boil and serve.


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The Golden Age Cook Book (1898).

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