Devilled Eggs

Œufs à la Diable


Break some eggs into a buttered sauté pan and fry them carefully till the whites will cut firm, taking care not to break the yolks; then with a plain round cutter about two and a half inches in diameter, trim them in rounds to remove any of the jagged whites, dish them up en couronne, or straight down the dish, and pour over them a sauce prepared as below, brown the tops with a red hot salamander, and garnish the dish with little bunches of dice shaped fried croûtons, and serve very hot.

Sauce for the Devilled Eggs

Put in a stewpan one and a half ounces of butter, two tablespoonfuls of cream, a dust of cayenne pepper, a pinch of salt, bring to the boil, then add a teaspoonful of French mustard, a teaspoonful of chutney, a saltspoonful of English mustard, and two raw yolks of eggs, stir all together over the fire till the sauce thickens, then add an ounce of grated or chopped lean ham and one finely chopped red chilli, and use. This sauce would be sufficient for six or eight eggs.