Ingredients
-
2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Oeufs Au Beurre Noir – Eggs With Black Butter, An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 , An elegant way with eggs from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
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Steps
|
1
Done
|
Poach the Eggs in Water to Which a Little Vinegar Has Been Added. |
|
2
Done
|
Remove While Still Soft and Place in a Dish in Warm Oven. |
|
3
Done
|
Boil the Wine Vinegar Until It Is 1/2 of Its Original Quantity; Pour Over Eggs. |
|
4
Done
|
Simmer Butter a Few Minutes in the Pan; Add Parsley and Salt and Cook Until Both Butter and Parsley Are Browned. |
|
5
Done
|
Pour Over Eggs and Serve at Once. |
