Eggs à la Crème from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some eggs, as fresh as possible, and poach them; trim them neatly, and dish each on a little fried crouton of bread and pour some hot creamy Bechamel over them, sprinkle the tops with a little...
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Cooking tools:
- Pot
- Slotted spoon
- Skillet
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Wooden spoon
- Plate
- Stove
Ingredients
- truffle
- parsley
- bacon
- fried bacon
- bread
- eggs
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