Wednesday, 26 December 2007
EGGS WASHINGTON
Add a half pint of crab meat to a half pint of cream sauce. Seasonwith salt and pepper. Have ready either bread pates or pates made from
puff paste. Put a tablespoonful of the crab mixture in the bottom of
each. Break in an egg. Stand in the oven until the egg is "set." Or
you may poach the eggs and slide them into the pate. Pour over the
remaining quantity of crabmeat sauce, and send at once to the table.
posted by kanx1976 at
05:41
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