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📝 Description
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🥘 Ingredients
1/4 lb. of fresh butter, 1 tablespoonful of flour, 1/2 pint of milk, pepper and salt to taste, 1 tablespoonful of minced parsley, the juice of 1/2 lemon, 6 eggs.
👨🍳 Method
Put the flour and half the butter into a stewpan; stir them over the fire until the mixture thickens; pour in the milk, which should be boiling; add a seasoning of pepper and salt, and simmer the whole for 5 minutes. Put the remainder of the butter into the sauce, and add the minced parsley; then boil the eggs hard, strip off the shells, cut the eggs into quarters, and put them on a dish. Bring the sauce to the boiling-point, add the lemon-juice, pour over the eggs, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage recipe, Eggs A La Maitre D'Hotel, expecting a fussy, outdated dish. Boy, was I wrong. The key surprise was the sauce — it's a simple béchamel with a lemon kick and parsley crunch that's actually quite addictive. I found myself wanting to drizzle it over everything in the fridge. This one's perfect for the weeknight cook who wants to elevate a humble boiled egg. It takes minimal effort, and the tangy sauce transforms the humble egg into something special. I served it with crusty bread to soak up every last drop of sauce. Next time, I'm trying it with poached eggs for a fancy brunch.
