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Eggs Fricasseed

Eggs Fricassee is a creamy dish of quartered hard‑boiled eggs in a butter‑flour sauce with parsley, nutmeg, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Eggs Fricasseed

Ingredients

Directions

Make the sauce

  1. Melt the butter in a stewpan and stir in a little flour.

  2. Cut the hard-boiled eggs into quarters after removing the shells.

  3. Add the eggs to the butter mixture, then add shredded parsley, nutmeg, and salt.

  4. Shake the pan until the ingredients are well combined with the eggs.

  5. Pour in the cream and shake the pan again without breaking the eggs.

  6. Once the sauce is thick, place the eggs on a dish and pour the sauce over them.

Garnish and serve

  1. Garnish with lemon slices around the dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Enriches the sauce with fat and carries flavour, giving it a smooth, rich mouthfeel.
Flour
Thickens the butter and cream into a sauce by absorbing liquid as it heats.
Hard-boiled eggs
Form the main body of the dish and add richness and substance to the sauce.
Cream
Adds moisture and richness, and thickens gently into a smooth sauce with the flour.

The step that matters

Pouring in the cream and shaking the pan. Shake gently rather than stirring hard, so the cooked eggs stay whole. Once the cream is added, the sauce should thicken gradually over gentle heat; rushing it can cause scorching or lumps in the flour-thickened sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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