Eggs a la Morelle

Ingredients

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

Directions 

 

Eggs

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