Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 109

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Generally served with salt fish or a Dublin-bay haddock; boil six eggs ten minutes, let them get cold, then cut them in pieces about the size of dice; have eight tablespoonfuls of melted butter and three of good cream in a stewpan, season with a little pepper and salt, boil it five minutes, then add the eggs; shake the stewpan round over the fire until the eggs are quite hot, then add two pats of butter; shake it round until the butter is melted, then pour it into a boat, and serve very hot.