Ceufs Farcis au Gratin (Stuffed Eggs au Gratin)

Ingredients

• four new laid eggs
• butter
• half their weight in crumb of bread
• a little milk
• some chopped parsley
• the tiniest bit of chopped shallot
• a little grated nutmeg
• pepper
• salt
• the raw yolks of two eggs
• some grated Parmesan cheese
• a thin layer of pale brown breadcrumbs

Method

1. 1

   Boil the eggs hard, cool, remove shells, and cut in half.

2. 2

   Take out yolks, pound with butter and bread crumbs moistened with milk.

3. 3

   Mix in parsley, shallot, nutmeg, pepper, salt, and raw yolks.

4. 4

   Fill egg halves, top with cheese and breadcrumbs, bake until brown.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 45. The excerpt below is the record exactly as published.

CEufs Farcis au Gratin (Stuffed Eggs au Grating- Boil four new laid eggs hard ; when cold, remove the shells and cut the eggs in half lengthwise. Take out the yolks. pound them in a mortar, and add to them their weight in butter and half their weight in crumb of bread moistened with a little milk. Pound all well together, and when the ingredients are thoroughly mixed, add some chopped parsley, the tiniest bit of chopped shallot, a little grated nutmeg, pepper and salt, and the raw yolks of two eggs. Fill each half -egg with this mixture, heaping it up as high as possible, and place it on a buttered dish. Sprinkle on the top some grated Parmesan cheese, a dusting of pepper and salt, and then a thin layer of pale brown breadcrumbs

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