Beauregard Eggs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Boil the eggs for five minutes, till hard. Then take out of the water and cool, take off the shells, and separate the whites from the yolks, rubbing the latter through a sieve, and chopping the for...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 6 Eggs
- ½ Pint of Fresh Milk
- A Tablespoonful of Butter
- A Tablespoonful of Corn Starch
- Salt
- Pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Shirred Eggs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Eggs Fondus from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Scrambled Eggs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Fried Eggs from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Egg Dressing from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Ice Cream from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Egg Corn Bread from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Cheese Cakes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com