CookEat Recipe

Eggs Schiff

Name: Eggs Schiff
Ingredients: 2 Tablespoon Butter — Butter for mushroom sauce; source unit: tablespoon; 6 Mushroom — Fresh mushrooms, sliced; 1 Tablespoon Flour — Flour; source unit: tablespoon; 2 Tablespoon Sherry — Sherry; source unit: tablespoon; 177 Millilitre Cream — Cream, one and a half gills; source unit: millilitre; 118 Millilitre Milk — Milk, one gill; source unit: millilitre; 1 Teaspoon Salt — Salt; source unit: teaspoon; 0.25 Teaspoon Cayenne pepper — Cayenne, one saltspoon provisional; source unit: teaspoon; 0.25 Teaspoon Nutmeg — Nutmeg, one saltspoon provisional; source unit: teaspoon; 1 Truffle — Truffle, finely chopped; 4 Oil-packed anchovy — Anchovies in oil; 8 Hard-boiled egg — Hard-boiled eggs, quartered; 1 Tablespoon Parmesan — Parmesan; source unit: tablespoon

Hard-boiled eggs baked in mushroom, anchovy and truffle cream sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1842. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Eggs hard-boiled and held safely before sauce; warm through thoroughly. Limites : Mushroom size, truffle size and final sauce output unknown.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

2 Tablespoon ButterButter for mushroom sauce; source unit: tablespoon
6 MushroomFresh mushrooms, sliced
1 Tablespoon FlourFlour; source unit: tablespoon
2 Tablespoon SherrySherry; source unit: tablespoon
177 Millilitre approximately three quarters US cupsCreamCream, one and a half gills; source unit: millilitre
118 Millilitre approximately one half US cupsMilkMilk, one gill; source unit: millilitre
1 Teaspoon SaltSalt; source unit: teaspoon
0.25 Teaspoon Cayenne pepperCayenne, one saltspoon provisional; source unit: teaspoon
0.25 Teaspoon NutmegNutmeg, one saltspoon provisional; source unit: teaspoon
1 TruffleTruffle, finely chopped
4 Oil-packed anchovyAnchovies in oil
8 Hard-boiled eggHard-boiled eggs, quartered
1 Tablespoon ParmesanParmesan; source unit: tablespoon

Method

Steps

Step 1
Brown six sliced mushrooms in two tablespoons butter five minutes, stir in flour one minute. Add sherry, cream, milk, salt, cayenne and nutmeg and bring to boil.
Step 2
Add truffle and four chopped anchovies. Quarter eight safely hard-boiled eggs, fold into sauce, transfer to baking dish and top with tablespoon Parmesan. Bake about ten minutes until fully hot; serve.

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