Ingredients
- 6 hard boiled eggs, 3 egg yokes
- pint of cream (approx. 2 cups)
- a spoonful of butter (1tblsp)
- vinegar or lemon juice (a few drops)
Directions
- Cut six hard boiled eggs in half.
- Take the yolks of three eggs.
- Put them in a small saucepan with a pint of cream and the butter. Stir all the time, the pan being in another pan of hot water. Be careful to put the cream in before the butter.
- Before serving put in a few drops of vinegar or a little lemon juice.
Pour this sauce over your hard boiled eggs. It can also be used with vegetables.
Source -- Cooking in Old Creole Days
Prepared by Devon Dollahon
July 20, 2017
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