Bechamel Eggs
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 128. The excerpt below is the record exactly as published.
Bechamel Eggs Two cups Bechamel sauce, mixed with four hard-cooked eggs, cut in slices ; one half cup sauted mushrooms
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