This section is from "Every Woman's Encyclopaedia". Also available from Amazon: Every Woman's Encyclopaedia.
Sauce Required: One egg for each person.
For four eggs allow half a pint of parsley-and-butter sauce.
Boil the eggs for fifteen minutes, and then cut them in halves lengthways. Arrange them on a hot fireproof dish, and pour over them the parsley-and-butter sauce.
Garnish the dish with sippets of toast or fried bread. Cost, 6d.
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