To dress hard Eggs divers ways: Otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Poach them either in water, milk, wine, sack, or clear verjuyce, and serve them with vinegar in saucers.

Or make broth for them, and serve them on fine carved sippets, make the broth with washed currans, large mace, fair water, butter, white wine, and sugar, vinegar, juyce of orange, and whole cinamon; being dished run them over with beaten butter, the slices of an orange, and fine scraped sugar.

Or make sauce with beaten almonds, strained with verjuyce, sugar beaten, butter, and large mace, boiled and dished as the former.

Or almond milk and sugar.