Eggs à la Tripe from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some eggs that have been boiled for seven minutes and shell and slice them, using a wet warm knife for the purpose. Butter the dish well in which they are to be served, place a thin layer of c...
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Serving platter
- Spoon
Ingredients
- eggs
- butter
- creamy bechamel sauce
- eschalot
- fresh parsley
- manner
- browned breadcrumbs
- egg
- boiling water
- parsley
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