Eggs Aux Fines Herbes

Original Recipe

Roll an ounce of butter in a good teaspoonful of flour; season with pepper, salt and nutmeg; put it into a coffeecupful of fresh milk, together with two teaspoonfuls of chopped parsley; stir and simmer it for fifteen minutes, add a teacupful of thick cream. Hard-boil five eggs and halve them; arrange them in a dish with the ends upwards, pour the sauce over them, and decorate with little heaps of fried bread crumbs round the margin of the dish.

Ingredients

grocery
  • 1 good teaspoonful of flour
  • 1 coffeecupful of fresh milk
  • 2 teaspoonfuls of chopped parsley
  • 1 teacupful of thick cream
  • 5 eggs and halve them
  • 1 dish with the ends upwards

Shop Ingredients

Shop on Instacart

Prices and availability vary by location. We may earn a commission from purchases.

receipt_long

Instructions

  1. 1

    Roll an ounce of butter in a good teaspoonful of flour; season with pepper, salt and nutmeg; put it into a coffeecupful of fresh milk, together with two teaspoonfuls of chopped parsley; stir and simmer it for fifteen minutes, add a teacupful of thick cream.

  2. 2

    Hard-boil five eggs and halve them; arrange them in a dish with the ends upwards, pour the sauce over them, and decorate with little heaps of fried bread crumbs round the margin of the dish.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)