Fricassee of Eggs

Preparation info

  • 2–3

    helpings
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

Method

Reserve 1 egg yolk for garnishing; slice the other eggs. Well season the sauce, put in the sliced eggs and heat through thoroughly. Arrange on a hot dish, sprinkle with parsley and the egg yolk passed through a sieve, garnish with croûtons and serve.