Beauregard Eggs

Oeufs a la Beauregard

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Eggs
  • ½ Pint of Fresh Milk
  • A Tablespoonful of Butter


Boil the eggs for five minutes, till hard. Then take out of the water and cool, take off the shells, and separate the whites from the yolks, rubbing the latter through a sieve, and chopping the former very fine. But do not mix them. Have the milk ready to boil, and rub the butter and corn starch together, and add to the boiling milk. Then add the whites of the Eggs, and