Baked Eggs and Cheese

Ingredients

• twelve eggs
• whites of six of them
• a little flour
• hot melted butter
• salt
• pepper
• slices of Gruyère cheese
• thin slices of bread

Method

1. 1

   Whip the whites of six eggs, stir into flour, butter, salt, and pepper, and pass through a sieve.

2. 2

   Line a dish with cheese and bread, pour the eggs over, and bake.

3. 3

   Brown with a salamander before serving.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 90. The excerpt below is the record exactly as published.

Baked eggs and cheese, Tartes aux cerises. © Cherry tartlets. Roast chioken à la Hambourgeoise. Stuff a young chicken with a handful of coarsely-chopped parsley mixed with butter, salt and pepper; roast it, without covering with slices of bacon, and dish up with its own gravy. It generally takes about twenty-five minutes to cook a young chicken in this manner. The stuffing is a great improvement, as young poultry often tastes of the food with which it has been fattened. Baked eggs and cheese. Take twelve eggs, whip the whites of six of them, stir into a little flour, hot melted butter, salt and pepper, and pass through a fine sieve. Line the bottom of a tin or plated dish with slices of Gruyère cheese, and thin slices of bread

Cook this with the app: pantry check, scaling, and the assistant.