Eggs with Parmesan from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take half a pint of thick Bechamel sauce and mix with it half a gill of cream and two ounces of grated Parmesan cheese, a dust of cayenne pepper, and a teaspoonful of mixed English mustard; butter ...
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Cooking tools:
- Kitchen scale
- Measuring cup
- Mixing bowl
- Spoon
Ingredients
- salmon
- ham
- cream
- bechamel sauce
- butter
- english mustard
- cayenne pepper
- grated parmesan cheese
- egg
- tongue
- lean ham
- eggs
- cream sauce
- cheese
- boiling water
- buttered paper
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