To dress Eggs called in French A-la-Hugenotte, or, the Protestant-way

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Break twenty eggs, beat them together, and put to them the pure gravy of a leg of mutton or the gravy of roast beef, stir and beat them well together over a chafing-dish of coals with a little salt, add to them also juyce of orange and lemon, or grape verjuyce; then put in some mushrooms well boil’d and seasoned. Observe as soon as your eggs are well mixed with the gravy and the other ingredients, then take them off from the fire, keeping them covered a while, then serve them with some grated nutmeg over them.

Sometimes to make them the more pleasing and toothsome, strow some powdered ambergriece, and fine loaf sugar scraped into them, and so serve them.