Eggs a la Tripe


Boil your Eggs hard, take off the Shells and cut them long-ways in four Quarters, put a little Butter into a Stew-pan, let it melt, shake in a little Flour, stir it with a Spoon, then put in your Eggs, throw a little grated Nutmeg all over, a little Salt, a good deal of shread Parsley, shake your Pan round, pour in a little Cream, toss the Pan round carefully, that you don’t break the Eggs. When your Sauce is thick and fine, take up your Eggs, pour the Sauce all over them, and Garnish with Lemon.