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Eggs, Fricasseed, White

Boil six eggs hard, and cut each of them into half a dozen slices. Make a sauce as follows. Chop some parsley, a piece of shallot, and a few mushrooms, all very finely; put these into a stewpan with two ounces of butter; add salt and pepper, and stew, but do not brown, till quit done. Thicken with flour mixed with a small cupful of cream. Lay the slices of egg in; give the whole a boil, and serve. This fricassee may be varied by substituting a good, rich brown gravy for the cream. Time, ten to fifteen minutes to boil the eggs. Probable cost, 1s. 8d. for this quantity. Sufficient for three or four persons.