Recipes > Eggs > Eggs Aux Fines Herbes

Eggs Aux Fines Herbes


  • 1 ounce of butter
  • 1 good teaspoonful of flour
  • pepper
  • salt
  • nutmeg
  • 1 coffeecupful of fresh milk
  • 2 teaspoonfuls of chopped parsley
  • 1 teacupful of thick cream
  • 5 eggs


Roll butter in flour; season with pepper, salt and nutmeg; put it into fresh milk, together with chopped parsley; stir and simmer it for fifteen minutes, add thick cream. Hard-boil eggs and halve them; arrange them in a dish with the ends upwards, pour the sauce over them, and decorate with little heaps of fried bread crumbs round the margin of the dish.


Print recipe/article only


The White House Cookbook (1887).

comments powered by Disqus