Eggs in Mustard Sauce
- 5 eggs
- 1 1/2 cup milk
- 2 1/2 tablespoons cornmeal
- Salt, mustard
Hard-cooked eggs then peel them. Scald the milk, add to it the cornmeal, salt and mustard which have been rubbed together to a paste with a little of the hot milk. Bring mixture to a good boil then add the eggs, and serve very hot.
Submitted by May 24, 2009
15 min 30 min 45 min
15 min 30 min 45 min