One of the retro cook books from my collection is ‘The Nancy Spain All Colour Cookery Book’. I like the little anecdotes that Nancy shared along with her recipes:
“Well, Stirling Moss and I once argued passionately about Welsh rarebits all one evening. Stirling (like the late Charles Dickens) adores toasted cheese and swears it isn’t indigestible…”
I wonder if ol’ Stirling would like the recipe of Nancy’s that I decided to share? Maybe not, as it doesn’t have cheese in it.
French Egg Casserole.
1/2 pound medium sized onions, sliced
2 tablespoons butter
2 level tablespoons cornflower
1 pint milk
salt & pepper
dash of grated nutmeg
4 hard-boiled eggs
2 tablespoons white wine
Sauté the sliced onions gently in the butter, until tender but not browned. Add the cornflower and mix well. Gradually add the milk and cook for 10-15 minutes, stirring frequently. Season and add white wine. Cut each hard-boiled egg into 4 pieces lengthwise. Reserving some for decoration, mix remainder into sauce. Pour gently into a small casserole and top with egg, chopped parsley or browned onion rings.
Did you know: Nancy Spain’s Great Aunt was Mrs Beeton.
