Eggs aux Fines Herbes
From Godey's Lady's Book 1867 Vol. 75 (1867).
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A historical recipe
Godey's Lady's Book 1867 Vol. 75, by VictorianVoices.net (1867).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Boil some eggs for rather less than five minutes, then plunge them into cold water, and afterwards remove tho shells;
- arrange the eggs in a dish, and pour over them a sauce made as follows: Mix two ounces of butter with a little flour, aud put it into a stewpan with some finely-shread parsley aud shallot;
- salt aud pepper;
- warm it up quickly;
- moisten it with white wine, and let it simmer until it has acquired the proper consistency.
- Tho eggs and the sauce should be prepared simultaneously, so as to serve the dish hot.
Plating
Cookware for this recipe
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Saucepan