Home › The World's Kitchen › Fricassee of Eggs

Fricassee of Eggs

Boil twelve fresh eggs for eight minutes, remove and plunge in cold water for one minute, take up and shell, then cut into quarters and keep on a hot plate till required. Heat one tablespoon melted butter in a saucepan, add a finely chopped onion and gently brown for five minutes, stirring once in a while. Add one good tablespoon flour, stir briskly, pour in a gill milk, half gill cream, and mix on fire until it comes to a boil. Add the eggs with six sliced canned mushrooms, a half teaspoon each freshly chopped parsley, anchovy essence and salt, and two saltspoons pepper. Mix well, cook for five minutes, dress eggs on a hot, deep dish, arrange six heart-shaped bread croutons around and serve. SHIRRED EGGS, DEERFOOT (PARK) Cut six "Deerfoot" sausages in half-inch pieces, place in a sautoire with a teaspoon melted butter and briskly fry them for six minutes, tossing once in a while. Pour in one and a half gills tomato sauce, adding a half teaspoon chopped parsley, lightly mix and cook for five minutes. Evenly divide sausages in six shirred-egg dishes, carefully crack two fresh eggs into each dish, evenly season with a half teaspoon salt and two saltspoons pepper, set in the oven for five minutes, remove and serve.