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M. E. Ludwig cookbook, 1910
Page 12
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Beuregard Eggs 1/2 2 tbsp butter 1/2 2 " flour SPK. 1/2 tsp salt " 1/16 " pepper 1 c milk 6 hard boiled eggs 6 or 8 large toast points Make a white sauce in the usual manner. Separate the eggs. Chop whites fine & add to the sauce. Place carefully on the toast points. Sprinkle yolks /c salt & pepper & press through a sieve & pile in the center of the "circle" - the whole resembling a large daisy". Garnish 1/c parsley. Oysters contain --- water 88.3 Protein 6.1 Fat 1.4 CH 3.3 Mineral .7 99.8 Fish does not stimulate - meat does. Fish contains acid.
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Beuregard Eggs 1/2 2 tbsp butter 1/2 2 " flour SPK. 1/2 tsp salt " 1/16 " pepper 1 c milk 6 hard boiled eggs 6 or 8 large toast points Make a white sauce in the usual manner. Separate the eggs. Chop whites fine & add to the sauce. Place carefully on the toast points. Sprinkle yolks /c salt & pepper & press through a sieve & pile in the center of the "circle" - the whole resembling a large daisy". Garnish 1/c parsley. Oysters contain --- water 88.3 Protein 6.1 Fat 1.4 CH 3.3 Mineral .7 99.8 Fish does not stimulate - meat does. Fish contains acid.
Szathmary Culinary Manuscripts and Cookbooks
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