A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Roll an ounce of butter in a good teaspoonful of flour
Season with pepper, salt and nutmeg
Put it into a coffeecupful of fresh milk, together with two teaspoonfuls of chopped parsley
Stir and simmer it for fifteen minutes
Add a teacupful of thick cream
Hard-boil five eggs and halve them
Arrange them in a dish with the ends upwards
Pour the sauce over them
Decorate with little heaps of fried bread crumbs round the margin of the dish
Modern guidance to help you succeed with this vintage recipe
Creating a roux by coating butter in flour before adding liquid prevents lumps by dispersing the starch granules evenly, ensuring a smooth sauce. The fifteen-minute simmer allows the flour to fully hydrate and cook out its raw taste while the starch molecules gelatinize, creating proper thickening. Adding cream at the end prevents curdling from prolonged heat exposure, while the hard-boiled eggs provide textural contrast to the velvety sauce.
The herb cream sauce can be made up to 1 day ahead and refrigerated in an airtight container. Reheat gently over low heat, whisking constantly, and thin with additional milk if needed. Hard-boil the eggs up to 3 days in advance and store unpeeled in the refrigerator. Assemble the dish just before serving for best presentation.
Store assembled leftovers in an airtight container in the refrigerator for up to 2 days. Note that reheated hard-boiled eggs may become rubbery. For best results, store the sauce and eggs separately, then gently reheat the sauce and pour over cold or room-temperature egg halves.
AI-generated tips from Chef Cecil's culinary database
The herb cream sauce can be made up to 1 day ahead and refrigerated in an airtight container. Reheat gently over low heat, whisking constantly, and thin with additional milk if needed. Hard-boil the eggs up to 3 days in advance and store unpeeled in the refrigerator. Assemble the dish just before serving for best presentation.
Store assembled leftovers in an airtight container in the refrigerator for up to 2 days. Note that reheated hard-boiled eggs may become rubbery. For best results, store the sauce and eggs separately, then gently reheat the sauce and pour over cold or room-temperature egg halves.
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