CookEat Recipe
Eggs Philips
Twelve hard eggs layered under onion-mushroom cheese cream sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2780. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Eggs fully cooked, dairy handling and wine alcohol retention, safe hot reheat. Limites : Sauce yield for three layers, crumb amount and dish size unknown.
Method
Steps
Step 1
Boil TWELVE eggs eight-minute guide, cold-stop one minute, peel and slice lengthwise. Brown onion/mushrooms in tablespoon butter five minutes, add flour and heat one minute; add milk/cream/sherry to boil, then Parmesan/spices and stir one minute.
Step 2
In baking dish layer one-third sauce, HALF eggs, second third sauce, remaining eggs, last third sauce; add recorded crumbs and oven-brown ten-minute guide, verifying eggs/sauce safely hot.
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