Recipes > Eggs > Eggs for second Course

Eggs for second Course


  • 5 eggs
  • parsley
  • onion
  • salt
  • cayenne pepper
  • hot cream
  • white sauce


Boil the eggs quite hard; clear away the shells, cut them in half, take out the yolks, and put the whites into warm water. Pound the yolks in a mortar till they become very fine. Have ready some parsley and a little onion chopped as fine as possible; add these to the yolks, with a pinch of salt and cayenne pepper. Add a sufficient quantity of hot cream to make it into a thick even paste; fill the halves of the whites with this, and keep the whole in hot water. Prepare white sauce; place the eggs on a dish in two rows, the broad part downward; pour the sauce over them, and serve up hot.


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The Lady's Own Cookery Book (1844).

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