Home › Poultry › Beauregard Eggs (Pint of milk tablespoonful)
Beauregard Eggs (Pint of milk tablespoonful)
1/2 pint of milk 1 tablespoonful of corn starch Lump of butter, size of a 5 squares of toast walnut Salt and pepper to taste 5 eggs
Philadelphia, 1888: what to eat when it is too hot to cook, from the cooking-school teacher who taught the city.
Home › Poultry › Beauregard Eggs (Pint of milk tablespoonful)
1/2 pint of milk 1 tablespoonful of corn starch Lump of butter, size of a 5 squares of toast walnut Salt and pepper to taste 5 eggs