Eggs in Double Cream
Public Domain Recipes ()

Eggs in Double Cream



  1. Separate yolks and whites of hard-boiled eggs, chop fine the whites; heat cream, add salt, cayenne and sherry, then yolks of 5 of the eggs rubbed through a sieve and the chopped whites; have ready small, thin triangles of buttered toast, and pour over mixture, garnish with parsley and remaining yolk, rubbed through sieve, over the top.

Other Information

Author: Organization.Denver Gas and Electric Co, Person.Katherine Newsbury, Person.Helen Parker Headden

Source: A Book of Hints on the Art of Cooking (1907-01-01)

Category: Side

Measure: avoirdupois

Ingredient: egg, cream, salt, sherry, toast, parsley

Equipment: measuring cups, measuring spoons, double boiler

See Also