Recipes > Eggs > Beauregard Eggs

Beauregard Eggs


  • 5 hard-boiled eggs
  • 1/2 pint of cream sauce
  • 5 squares of toasted bread
  • salt and pepper


Separate the whites and yolks of the hard-boiled eggs, press through an ordinary fruit press, or chop very fine. Make cream sauce; when boiling, add the whites of the eggs. Have ready on a heated platter the toasted bread; heap the white sauce over these squares, dust the top with the yolks of the eggs, then with a little salt and pepper, and send at once to the table.


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