Evening Republican, Volume 15, Number 162, Rensselaer, Jasper County, 11 July 1911 — French Eggs. [ARTICLE]

French Eggs.

801 l six eggs hard, strip off the shells, cut in quarters and arrange on a dish. Make a sauce after this recipe: Take a half of a quarter pound of fresh butter and a tablespoonful of flour, stir over the fire until It thickens; pour in slowly a pint of milk, which should be boiling, add the seasoning, boil five minutes, add the rest of the butter and a tablespoonful of minced parsley. Squeeze the juice of half a lemon over the eggs and pour the sauce over them; serve garnished with the parsley. Butter a dish thickly with good butter, let It heat until the butter melts, break four eggs into it and sprinkle with white pepper and salt, laying thin slices of butter on top of each egg; put the dish in the oven and let remain until the whites are set, but not hard, and serve quickly; garnish with parsley.