To Fricassy Eggs

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 014

Originalrezept:

Boil your Eggs hard, and take out a good many of the Yolks whole; then cut the rest in Quarters, Yolks and Whites together; set on some Gravy, with a little shred Thyme and Parsley in it, and give it a Boil or two; then put in your Eggs, with a little grated Nutmeg; shake it up with a Bit of Butter, till it be as thick as another Fricassy; then fry Artichoke Bottoms in thin Slices, and serve it up. Garnish with Eggs shred small.

Übersetzung:

Frikassierte Eier (Eierfrikassee)

Kategorisierung:

:

Hauptzutaten: , , , , , ,

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Fricassy Eggs", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 014,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-fricassy-eggs (22.11.2024).

Datenbankeintrag erstellt von Marlene Ernst.