Cutlets of Eggs with Peas

Name: Cutlets of Eggs with Peas (Côtelettes d’Œufs aux petits Pois)
Ingredients: bechamel sauce; salt; cayenne; pepper; raw yolks of eggs; shells; eggs; tongue; lean ham; truffles; button mushrooms; flour; parsley; flour; egg; white breadcrumbs; fried bread; croûtons; creamy bechamel sauce; peas; whole egg

Côtelettes d’Œufs aux petits Pois

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

For ten to twelve cutlets prepare half a pint of thick Bechamel sauce, season it while hot with a little salt