A Fricasy of Eggs

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Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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From The Complete Family-Piece, 1737, second edition

‘Boil your Eggs hard, and take out a good many of the Yolks whole, then cut the rest in Quarters, Yolks and Whites together. Set on some Gravy, with a little shred Thyme and Parsley in it; give it a Boil or two, then put in your Eggs, with a little grated Nutmeg; shake it up with a Bit of Butter, till it be as thick as another Fricasy; then fry Artichoke Bottoms in thin Slices, and serve it up. Garnish with Eggs shred small