A Fricasee of Eggs

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Boil eight Eggs hard, take off the Shells, cut them into Quarters, have ready Half a Pint of Cream, and a quarter of a Pound of fresh Butter; stir it together over the Fire, till it is thick and smooth, lay the Eggs in your Dish, and pour the Sauce all over. Garnish with the hard Yolks of three Eggs cut in two, and lay round the Edge of the Dish.