No. 19.—Eggs and Butter Sauce

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Boil six eggs hard; when cold, peel them and put them into a cup of butter, melted; mix with a little flour, make it hot, stir in pepper and salt. Some people like lemon, and many require walnut catsup. This is left to personal taste.