Monday, July 17, 2017

Eggs a la Morelle


  • 6-8 eggs
  • Pint of half and half cream
  • Tablespoon of butter
  • Teaspoon of flour
  • Salt
  • Red Pepper
  • Onion juice




  1. Boil eggs for 20 minutes

White Sauce

  1. Pour a pint of cream in a double saucepan
  2. Add butter and flour
  3. Add salt, red pepper, and onion juice to taste
  4. Cut eggs in half and add sauce

Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17, 2017

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