Eggs à la Tripe
1667. INGREDIENTS.—8 eggs, 3/4 pint of Béchamel sauce No. 368, dessertspoonful of finely-minced parsley.
Mode.—Boil the eggs hard; put them into cold water, peel them, take out the yolks whole, and shred the whites. Make 3/4 pint of Béchamel sauce by recipe No. 368; add the parsley, and, when the sauce is quite hot, put the yolks of the eggs into the middle of the dish, and the shred whites round them; pour over the sauce, and garnish with leaves of puff-paste or fried croûtons. There is no necessity for putting the eggs into the saucepan with the Béchamel; the sauce, being quite hot, will warm the eggs sufficiently.
Time.—10 minutes to boil the eggs.
Average cost, 1s.
Sufficient for 5 or 6 persons.
Seasonable at any time.