Eggs a la Tripe
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Hard-boil eight eggs.
- Remove the shells, cut eggs crosswise in rather thick slices.
- Cut three small onions into very thin slices.
- Separate them into rings, cover them with boiling water and boil rapidly ten minutes;
- drain, then cover them with fresh water and boil until they are tender;
- drain again, but save the water.
- Now mix the eggs and onions carefully, without breaking.
- Put two level tablespoonfuls of butter and two of flour into a saucepan.
- Mix.
- Add a grating of nutmeg, a saltspoonful of black pepper, the juice of a lemon, and a half-pint of the water in which the onions were boiled.
- Bring to the boiling point, add two tablespoonfuls of cream;
- then add the eggs and onions.
- When thoroughly hot, dish them in a conical form, garnish with triangular pieces of toast, and serve.