Eggs Beauregard
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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
Method
- Hard-boil five eggs.
- Separate the whites from the yolks.
- Put the yolks through a sieve.
- Put the whites either through a vegetable press, or chop them very fine.
- Make a half pint of cream sauce, season it and add the whites.
- Have ready a sufficient amount of toast, carefully buttered.
- Put this on a heated platter, cover over the cream sauce and the whites, dust the tops with the yolks, then with salt and pepper.
- Garnish the edge of the dish with finely chopped parsley, and send at once to the table.