Home › The World's Kitchen › Shirred Eggs, Macedoine

Shirred Eggs, Macedoine

Heat a tablespoon butter in a frying pan, add a tablespoon flour, stir well while heating for half minute, then pour in one and a half gills milk and mix with a spoon until it comes to a boil. Plunge a half pint macedoine in boiling water for two minutes, thoroughly drain on a sieve, then add to the cream sauce. Season with three saltspoons salt, half saltspoon grated nutmeg and two saltspoons white pepper, mix and let boil for six minutes and evenly divide into six shirred-egg dishes. Crack two fresh eggs into each dish, season evenly with a half teaspoon salt and two saltspoons white pepper, set in the oven for three minutes, remove and serve.