Eggs A La Creme Recipe

Boil the eggs, which must be quite fresh, twelve minutes; and throw them

into cold water. When cold, take off the shell without breaking the

white. Have a little shalot and parsley minced fine and mixed; pass it

with a little fresh butter. When done enough, set it to cool. Cut the

eggs through the middle; put the whites into warm water; pound the yolks

very fine; put them into your stewpan, with a little cream, pepper, and

salt. Make the whole very hot, and dish. Two gills of cream will be

sufficient for ten eggs.

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